The Holidays Might Be Over But…

This amazing recipe of Eggnog Creme Brulee makes a great festive dessert choice all season long. Check out Executive Chef Kevin Di Libero as he does what he does best with our friends from the Rhode Show. Recipe below:

Eggnog Creme Brulee, from the Newport Restaurant Group:

Ingredients

Heavy cream……………….. 1qrt 
nutmeg……………………….3/4 tsp 
cinnamon…………………….3/4 tsp 
ginger………………………… 1/4tsp 
salt ……………………………..1tblsp 
lemon juice………………………1tsp 
Rum………………………………1tblsp 
Brandy…………………………….1tblsp 
Eggs yolks………………….. ¾ cup 
Sugar ………………………..3/4 cup

Procedure

Place heavy cream into a sauce pan. 
Add all spices and liquor. 
Bring to a simmer. 
Mix eggs and sugar together. 
Slowly temper the cream mixture into the eggs. 
Pour into a ramekin. 
Place ramekin into a water bath and bake at 300 degrees for 30 to 40 minutes. 
Take out of water bath and cool. 
When cold cover the top with sugar in the raw and torch till the sugar has caramelized.