3-Ingredient Eggnog Creme Brulee

• Refrigerated

  • 8 Egg yolks

• Baking & Spices

  • 1/2 cup Sugar

• Beer, Wine & Liquor

  • 4 cups Eggnog

• Other

  • Reddi-wip for topping

Found on babaganosh.org

Ingredients

• 4 cups eggnog
• 8 egg yolks
• 1/2 cup sugar
• Reddi-wip for topping

Directions

• Preheat oven to 300F.
• In a 2-quart saucepan, gently heat the eggnog until it is almost starting to simmer, stirring every few minutes.
• In a stand-up mixer, beat the egg yolks while the eggnog is heating. When the eggnog is heated, slowly add it to the egg yolks while keeping the mixer on.
• Transfer the mixture to your baking dish. If making individual servings, add 1/2 cup of the mixture to each ramekin. If making casserole-style Eggnog Creme Brulee, carefully pour the eggnog mixture into a ~1.5 qt oven-safe dish. Place the baking dishes into a secondary container filled halfway with water, and place the container into the oven. Bake at 300F for 40-45 minutes if making individual ramekins, or for about 1 hour and 30-45 minutes if making casserole-style creme brulee. The creme brulee should be set around the edges but still jiggle in the center - it will set as it cools. Carefully remove from oven and allow to cool.
• Refrigerate for at least 4 hours or overnight. Before serving, coat the top with an even layer of sugar. Use a culinary torch to caramelize the sugar on top. Serve with a big dollop of Reddi-wip whipped cream.