My friend Lauren and I like to drink eggnog and whiskey and lots and lots of it. Yes. I said whiskey. Not rum, not brandy. Whiskey. I bought two gallons and she bought two gallons. You can never have too much eggnog, ya know. The last time we were together and drank this my husband made her send photo evidence that I was indeed alive and well. Something about the way she was talking at 2am wasn't convincing him of my safety. I digress.
Gather these ingredients:
Half and Half
I know brown sugar is pictured but I didn't use it. The custard was plenty sweet with the white sugar.
It's like a mixture between butter and cream cheese. That's the only way I can describe it. It's most famously used... (most famously?)... in tiramisu but now that I've tried it plain, I'm going to put it on everything.
So I probably should have waited like a millisecond to eat this but I couldn't wait. It was so delicious. Give it a whirl and let us know what you think. Stay hungry!
Eggnog Creme Brulee Recipe
1-1/2 Cups Light Eggnog
1/2 Cup Half and Half
4 Egg Yolks
4 Ounces of Mascarpone Cheese
1/4 Cup of White Sugar
4 Tbs White Sugar (Optional)
Heat eggnog and half and half over stove until it comes to a simmer. While that is heating, beat egg yolks and 1/4 cup of sugar together until mixed thoroughly. Lightly whisk in mascarpone cheese until well blended. Add heated eggnog and half and half mixture a little at a time to the egg/sugar/mascarpone mixture to temper the eggs. Strain custard mixture to remove any bits of egg left over. Place ramekins in a casserole dish. Pour in enough water until it's half way up ramekins. Add custard to the dishes and cook in a preheated 350 degree oven for 35-45 minutes or until custard jiggles when you move the pan, but just in the middle. Chill for 2-3 hours before serving to ensure custard is set and nice and cold. If you wish, right before serving, top each custard with 1 tablespoon of white sugar and caramelize with a kitchen torch or under your broiler for 2 minutes or so. SO festive and delicious! YUM!