Self-indulge in rich and velvety eggnog crème brûlée.

CHEF HOUSE

By Richard Moorey


WELL it’s coming up on the end of another year and as we look back on how we spent 2015, some of us will celebrate it with friends and family and welcome another new year.

The New Year, much of the time, brings the traditional resolutions that often include refraining from partaking in things that may not be healthy for you or the things that we often consider to be self-indulgent.

The bright side to all of these resolutions is that they don’t actually begin until January 1 so there are a few days left to over indulge in preparation for all the upcoming months of testing your will power. In these final few days of spoiling yourself with holiday treats there are so many delicious seasonal goodies to enjoy.

From the rum and caramel flavours to those with peppermint and chocolate it really is the most flavourful time of the year.

Of course we all have our personal favourites and some of mine happen to be shortbread, bread pudding, pumpkin pie and of course everything and anything that is eggnog related. Eggnog is one of those flavourites that just works in so many ways. Beyond straight up, with rum or even root beer schnapps (which are all delicious by the way) eggnog is holiday tastitude defined.

I have had eggnog flavoured shortbread, ice cream, hot chocolate, cinnamon rolls and more but one of the most decadent eggnog desserts I have had the pleasure of enjoying has got to be rich and velvety eggnog crème brûlée. I have a missus that absolutely loves crème brûlée and with my love of eggnog I thought what better way to make our taste buds happy.

So before your New Year resolutions take effect squeeze in just a little more time for self-indulgence and enjoy the last of your holiday season with some of my unforgettable eggnog crème brûlée that your whole family will enjoy.

Seasons Greetings and a safe and Happy New Year to you all!


Chef House Eggnog Crème Brûlée

  • 3 cups eggnog
  • 3 cups heavy cream
  • 5 tablespoons sugar
  • 6 whole eggs
  • 7 egg yolks
  • 2 teaspoon vanilla extract

Preheat oven to 300 degrees.

Heat eggnog and cream in a saucepan over med-low heat just to the boiling point. Set pan aside. Turn heat to low.

In a mixing bowl whisk together, or use an electric mixer to mix the sugar and eggs, both whole and yolks, until light and frothy.

Slowly add and temper the hot eggnog mixture to the egg mixture. Mix well. Pouring hot custard through a strainer. Add back into saucepan and set over low heat.

Stir mixture over low heat with a wooden spoon until it coats the back of the spoon. Stir in extract.

Pour custard evenly among cups or ramekins and set these in a larger baking pan. Pour hot water into the baking pan until it reaches two-thirds of the way up the sides of the cups. Place baking pan in oven.

Bake for about 45 minutes or until the center is set and a toothpick inserted into center of custards comes out clean.

Brulee with desired sugar (preferably sugar in the raw) once it has been cooled to room temperature and before serving.


Richard Moorey (aka Chef House) can be reached with email to chefhouse@evot.ca, through his website at www.evot.ca, or on his Facebook group Evolution of Tastitude. You can follow him on Twitter @House_74.

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