Holiday Eggnog Crème Brûlée | Chef Jean-Pierre

Name: Holiday Eggnog Crème Brûlée | Chef Jean-Pierre
Total time: 45 min
Ingredients: 2 cups Cream; 2 tbsp Vanilla; 2 oz White chocolate; 2 tbsp Maple syrup; 4 Egg; ¼ tsp Nutmeg, ground; ¼ tsp Cinnamon, ground; 1 tbsp Brandy; 1 tbsp Rum; ½ cups Raisin; 4 tbsp Sugar

By Chef Jean-Pierre · 45 min

Ingredients

Cream2 cups
Vanilla2 tbsp
White chocolate2 oz
Maple syrup2 tbsp
Egg4
Nutmeg · ground¼ tsp
Cinnamon · ground¼ tsp
Brandy1 tbsp
Rum1 tbsp
Raisin½ cups
Sugar4 tbsp

Instructions

Preheat the oven to 275°F.
In a saucepan, bring the cream and vanilla to a boil. Add the white chocolate (or sugar), maple syrup and stir well.
In a separate bowl, whisk the egg yolks with the cinnamon and nutmeg until very well blended.
Slowly add the hot cream mixture to the yolks, then add the rum (and cognac, if using) and mix well.
Divide the rum-soaked raisins among the serving dishes and pour the custard over them.
Bake in a bain-marie for 1½ to 2 hours.
Let cool at least 2 to 3 hours at room temperature, then refrigerate at least 12 hours, preferably overnight.
Sprinkle about 1 tablespoon of sugar over each custard. Melt it with a kitchen torch, or place under the broiler for 2 to 3 minutes until the sugar melts and turns light brown, taking care not to heat the custard too much.
Serve immediately.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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