Holiday Season Dessert
Creamy Maola Eggnog Crème Brûlée
Gather ’round, holiday enthusiasts! Maola Eggnog Crème Brûlée is here to make your festive season a whole lot creamier. Our recipe involves a generous blend of Maola Heavy Whipping Cream and our award-winning* Maola Eggnog, creating a dessert that’s both decadent and perfect for parties. Forget the fuss – this simple recipe doesn’t demand any special tools, just a craving for creamy goodness. With a touch of bourbon or spiced rum, vanilla extract, and a sprinkle of nutmeg, you’ll be serving up smiles all around.
Ingredients
2 cups Maola Heavy Whipping Cream
1 ½ cups Maola Eggnog
8 large egg yolks
1 cup sugar, divided
1/2 cup bourbon or spiced rum (if 21 or older! Consider apple juice as a one-for-one replacement to rum in this recipe)
1 tbsp. vanilla extract
1 1/2 tsp. ground nutmeg
1 pinch salt
Equipment
Stand or hand mixer
Whisk attachment
Mixing bowl
Pie dish
Additional baking dish for water
Sauce pan
Instructions
- Preheat oven to 325ºF.
- Place a baking dish (9×13 or loaf pan will work), filled halfway with water, on the bottom rack of the oven to create steam during the baking process. Set the second oven rack to the middle position.
- Butter a 10-inch ceramic tart pan and set aside.
- Separate egg whites from yolks. You can use the whites for this Maola Tres Leches cake!
- In a large bowl, whisk egg yolks with ¾ cup sugar, vanilla, nutmeg and salt.
- Pour the Maola Heavy Whipping Cream and Maola Eggnog into a sauce pot, and set over medium heat until it simmers.
- As you whisk the egg mixture, slowly pour the hot ingredients into the eggs. After pouring in the heated ingredients, whisk in the bourbon or rum.
- Pour the finished mixture into the prepared tart pan.
- Bake for 30 minutes on the center rack.
- Remove the pan from the oven and cool until it’s easy to handle.
- Cover the tops with plastic wrap and chill for at least 4 hours.
- Before serving, sprinkle remaining ¼ cup sugar over the top of the custard. Set the oven on broil and place a rack in the top position. Broil the sugar on high for 2–3 minutes until dark and caramelized. Sugar can caramelize quickly, so keep your eye on it!
