Say howdy to this beautiful Eggnog Creme Brûlée. Made with solely 4 substances, you’ll have an fancy and easy-to-make vacation dessert very quickly!
4 Ingredient Eggnog Creme Brûlée
This simple and scrumptious creme brûlée is made with eggnog ice cream, eggs, vanilla extract, and sugar. If you’re trying to wow folks at your subsequent vacation gathering, go forward and serve them this creme brûlée.
Why you’ll love this Eggnog Creme Brûlée
It’s made with solely 4 substances.
Eggnog folks will like it. In the event you’re not an eggnog individual, you’ll be after you do that recipe.
You may make this dessert just a few days earlier than serving it.
Utilizing a kitchen torch makes you are feeling fairly B.A.
The 4 Substances You Want
- Eggnog Ice Cream– eggnog ice cream is certainly a seasonal merchandise in grocery shops. Haven’t any concern, it is possible for you to to seek out it in December. If for some cause you may’t discover eggnog, you need to use any kind of ice cream. Cinnamon or vanilla ice cream could be excellent.
- Eggs– don’t skip the eggs, they’re so necessary when making a custards and creme brûlée. There isn’t any substitute for eggs on this recipe.
- Vanilla Extract– vanilla enhances the flavour of the eggnog.
- Sugar– the sugar on this recipe is for after you bake your creme brûlée. We use common granulated white sugar and brown it for a tough, crunchy high layer.
Make Eggnog Creme Brûlée
Be sure that to scroll all the best way all the way down to the recipe card to get the total ingredient checklist and written recipe.
- Put together the ramekins by inserting them right into a baking dish.
- Soften the ice cream. Scoop the eggnog ice cream right into a microwavable bowl and micrwabe the ice cream for about 1 minute or till the ice cream has melted. Stir the ice cream till it’s easy.
- Combine all the substances collectively. Whisk the eggs and vanilla into the melted ice cream. Evenly distribute the combination in 4 completely different remekins.
- Bake the creme brûlée. Switch the baking dish into the oven and pour about 1-inch of water into the baking dish. Bake the creme brûlée for about 35 to 40 minutes.
- Let the creme brûlée cool. Take away the creme brûlée from the oven and switch the remekins to a cooling rack. They need to cool fully earlier than browning the sugar.
- Brown the sugar. Sprinkle about 1.5 teaspoons of sugar to the highest of every creme brûlée and the use a kitchen torch to fastidiously soften the sugar till it browns.
the very best
kitchen torch
A kitchen torch is reasonably priced and helpful with regards to making creme brûlée, browning meat, and a lot extra.
Don’t have a kitchen torch?
No torch? No downside. You may place the ramekins below a broiler till the sugar has melted and browned.
FAQ
The primary substances for conventional creme brulee are cream, eggs, salt, vanilla, and sugar. This recipe makes use of ice cream, eggs, vanilla extract, and sugar.
In the event you don’ have a kitchen torch for this recipe you need to use a broiler.
No, you need to use any kind of ice cream for this recipe. Its a enjoyable method to combine issues up.
Sure, you need to use brown sugar as an alternative of granulated sugar.
Storage Directions
Cowl the creme brûlée with plastic wrap or place them in an hermetic container. Simply make sure the creme brûlée has cooled fully. You may refrigerate them with or with out the melted and browned sugar.
Freezing Insturctions
Let the creme brûlée cool fully and wrap them in plastic wrap to keep away from freezer burn. Switch them to the freezer they usually can keep there for as much as 3 months. Once more, you may freeze them with or with out the melted and browned sugar.
Thawing directions: take away them from the freezer and allow them to sit at room temperature till thawed. If the creme brûlée doesn’t have the sugar topping, wait till it has thawed after which comply with step 7 within the recipe card.
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Substances
- 2 cups melted eggnog ice cream
- 5 giant egg yolks
- 1 teaspoon vanilla extract
- 2 teaspoons granulated sugar
Directions
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Preheat the oven to 325ºF and set 4 small ramekins right into a casserole dish. Put aside.
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Scoop the eggnog ice cream right into a microwave-safe bowl and microwave for 40 seconds to 1 minute or till the ice cream is melted (however not boiling). Stir the ice cream till easy.
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Add the egg yolks to the melted ice cream and whisk till the ice cream and eggs are mixed. Add the vanilla extract and whisk once more.
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Pour the ice cream combination into the ramekins after which pour about ½-inch to 1-inch of water into the underside of the casserole dish in order that the ramekins are sitting in water.
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Place the creme brulee into the oven on a center rack and bake for 35-40 minutes or till the tops start to bubble.
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Take away the ramekins from the oven and allow them to sit for 10 minutes. Then, place the ramekins within the fridge for 1 hour to chill.
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When the creme brulee has cooled, sprinkle ½ teaspoon of sugar on high of every creme brulee. Use a kitchen torch to fastidiously broil the sugar till golden brown. Let the creme brulee sit for five minutes earlier than consuming to permit the highest to harden.
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Crack the highest of the creme brulee with a spoon and revel in.
Suggestions & Notes
In the event you can’t discover eggnog ice cream you need to use any kind of ice cream.
Pictures: images taken on this put up are by Ashley McGlaughlin from The Edible Perspective.
