Eggnog Crème Brûlée

 

3

cups whipping cream

5

egg yolks

2

eggs

1/2

cup sugar

2

tablespoons dark rum

1

tablespoon brandy

1

teaspoon vanilla

1/2

teaspoon nutmeg

1/2

cup firmly packed brown sugar

• 1 Heat oven to 325°F. Place eight 6-oz. ramekins or custard cups in 15x10x1-inch baking pan. Heat whipping cream in medium saucepan just to a simmer. Remove from heat.
• 2 In medium bowl, combine egg yolks and eggs; beat well. Stir in sugar until combined. With wire whisk, stir in hot whipping cream until well blended. Stir in rum, brandy, vanilla and nutmeg. Pour mixture into ramekins.
• 3 Place pan in oven; pour hot water into pan until 1/2 to 3/4-inch up sides of ramekins.
• 4 Bake at 325°F. for 30 to 35 minutes or until centers are just set. Carefully remove from oven. Place cups on wire rack to cool. Cool 30 minutes. Refrigerate at least 3 hours or overnight.
• 5 Before serving, place ramekins in 15x10x1-inch baking pan. Top each with 1 tablespoon brown sugar. Broil 4 to 6 inches from heat for 1 to 2 minutes or until sugar is melted. (Watch closely.) Store in refrigerator.