8 large egg yolks
1/2 cup granulated sugar, plus up to 1/2 cup for sprinkling
1/4 t freshly grated nutmeg
1/2 t kosher salt
2 cups heavy cream
1 cup whole milk
1 T bourbon
[how to make]
*Heat oven to 325 degrees.
*Put 8 shallow 4 oz. creme brulee dishes in a large roasting pan.
*Bring a kettle of water to a boil.
*Meanwhile, in a large bowl, whisk together egg yolks, 1/2 cup sugar, nutmeg, and salt.
*Whisk in heavy cream, milk, and bourbon.
*Divide mixture carefully among creme brulee dishes.
*Transfer roasting pan to the oven.
*Very carefully pour the boiling water into the roasting pan to come halfway up to the sides of the creme brulee dishes.
*Bake until the edges of the custard are set but jiggle in the center, 25 to 30 minutes, taking care not to overcook.
*With a spatula or tongs, carefully transfer the dishes to a rack to cool completely.
*Cover with plastic wrap and refrigerate for at least 2 hours and up to 2 days.
*Just before serving, remove the plastic wrap and sprinkle one of the custards evenly with 2 to 3 teaspoons sugar.
*Pass the kitchen torch over the surface until the sugar melts and turns a deep golden brown.
*Repeat with the remaining custards.
*Allow the sugar to cool for a few minutes.
-makes 8-
Note: I found this recipe in the New York Times.
Labels: Creme Brulee recipe, eggnog dessert recipe
