Eggnog Creme Brulee

1. 1

   Preheat oven to 325u00b0. In a large saucepan, combine eggnog, cream, egg yolks and 1/3 cup sugar. Cook and stir over medium heat until mixture reaches 160u00b0 or is thick enough to coat the back of a metal spoon. Remove from heat; stir in rum, vanilla and nutmeg.

2. 2

   Transfer to ten 6-oz. ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, 35-40 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool 10 minutes. Cover and refrigerate at least 4 hours.

3. 3

   In a small bowl, combine brown sugar and remaining sugar. If using a creme brulee torch, sprinkle custards with sugar mixture. Heat sugar with the torch until caramelized. Serve immediately.

4. 4

   If broiling the custards, place ramekins on a

5. 5

   ; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat 4-7 minutes or until sugar is caramelized. Refrigerate 1-2 hours or until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.