Yes I know we already had a series for "Egg Nog Month". Apparently the person(s) who makes this list likes his/her egg nog. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Eggnog Creme Brulee
Categories: Dairy, Booze, Herbs
Yield: 8 servings
8 lg Egg yolks
1/2 c (101 g) granulated sugar
+=PLUS=+
1/2 c (101 g) for sprinkling
3/4 ts Fresh grated nutmeg
1/2 ts Kosher salt
2 c Heavy cream
1 c Whole milk
1 tb Bourbon
Heat oven to 325ºF/165ºC.
Put 8 shallow 4 ounce creme brûlée dishes in a large
roasting pan. Bring a kettle of water to a boil.
Meanwhile, in an 8 cup glass measuring cup (or 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 brûlée dishes. Transfer
roasting pan to the oven.
Very carefully pour the boiling water into the roasting
pan to come halfway up 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 a 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.
By: Samantha Seneviratne
Yield: 8 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
... You don't get once-in-a-lifetime offers like this every day.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS -
telnet://tinysbbs.com:3023 (1:229/452)