Eggnog Creme Brûlée
Equipment
Ingredients
- 6 large egg yolks
- 6 tablespoons Natural Sweetener plus a drop of stevia glycerite, divided
- 1 teaspoon ground nutmeg or to taste
- 1 whole vanilla bean scraped clean, or 1 tsp vanilla extract
- 2 1/2 cups heavy cream or coconut milk
Instructions
- Preheat oven to 300 degrees F (150 degrees C). Beat egg yolks, 4 tablespoons natural sweetener, nutmeg and vanilla in a mixing bowl until thick and creamy.
- Pour coconut milk (or cream) and vanilla bean (or 1 tsp pure vanilla extract) into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately.
- Stir coconut milk (or cream) into the egg yolk mixture; beat until combined. Pour coconut milk (or cream) mixture into the top of a double boiler.
- Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish. Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature.
- Refrigerate for 1 hour, or overnight.
- IF MAKING INTO CREME BRULEE: Preheat oven to broil. Sift the remaining sweetener evenly over custard. Place dish under broiler until sweetener melts, about 2 minutes. Watch carefully so as not to burn. Remove from heat and allow to cool. Refrigerate until custard is set again.
Nutrition
Calories: 470.8 | Fat: 50.4g | Protein: 5.7g | Carbohydrates: 4.3g | Fiber: 0.1g | P:E Ratio: 0.1