Good eating from EPOCH
Chef Tom Michalski from EPOCH on the East Side shares his tasty recipe.
Eggnog créme brulée
Ingredients
15 eggs: 5 whole eggs, 10 egg yolks
8 ounces granulated sugar
24 ounces eggnog – substitute whole milk for a traditional crème brulée
24 ounces light cream
1 vanilla bean
Method
Preheat oven to 300º F. Mix together eggnog, cream, sugar, and vanilla bean in a pot. Heat on the stove. Whisk together eggs and egg yolks. Temper in the cream mixture. Strain through a mesh sieve.
Place ramekins in a large cake pan. Pour custard evenly into ramekins. Pour hot water into the pan, enough to come halfway up the ramekins. Place pan in the oven and bake for 20 to 30 minutes or until firm. Let cool completely before wrapping. Keeps three days.
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