Eggnog Creme Brulee

• Refrigerated

  • 6 Egg yolks, large organic

• Canned Goods

  • 2 1/2 cups Coconut milk, full-fat

• Baking & Spices

  • 2 tbsp Brown sugar, organic
  • 6 tbsp Granulated sugar
  • 1/4 tsp Nutmeg, fresh ground

• Beer, Wine & Liquor

  • 1 1/2 tsp Spiced rum or brandy

Found on cookingwithcurls.com

Description

Ingredients

• 6 Large organic egg yolks
• 6 Tablespoons granulated sugar (divided)
• 1 1/2 Teaspoons spiced rum or brandy
• 1/4 teaspoon fresh ground nutmeg
• 2 and 1/2 Cups full fat coconut milk (shake well before opening - can substitute heavy cream)
• 2 Tablespoons organic brown sugar

Directions

• Preheat oven to 300 degrees. Fill a large pot with an inch or two of water and bring to a boil.
• In a large stainless steel mixing bowl, beat together egg yolks, 4 Tablespoons sugar, nutmeg, and spiced rum/brandy until thick and creamy.
• In a small saucepan over LOW heat, stir and heat coconut milk until it almost comes to a boil. Remove from heat
• Use a ladle to pour a small amount of heated milk into the egg yolk mixture. We do not want to make scrambled eggs. Pour in a second ladle of milk.
• Pour in remaining milk, and beat to combine.
• Place mixture on top of the pot of boiling water. Reduce heat to simmer, and stir over simmering water until mixture lightly coats the back of a spoon, about 3 - 4 minutes.
• Remove mixture from heat and pour into 1) large shallow oven-proof dish, or 4 small ones.
• Bake in preheated oven for 30 minutes.
• Place in the refrigerator for 1 hour, or overnight.
• Just before you are ready to serve, mix 2 Tablespoons of brown sugar with remaining 2 Tablespoons of granulated sugar in a small bowl.
• Sprinkle sugar mixture over chilled custard.
• Using a kitchen torch, melt the sugar on top of the creme brulee.
• Allow sugar to cool, and place in refrigerator for a few minutes until custard is set again...if you can wait that long.