Best 9 Eggnog Cremes Recipes

EGGNOG CREPES

Steps:

• Simply mix all crepe ingredients together and mix on medium for approximately 5 minutes. (If you allow the batter to rest over night it helps absorb the flour resulting in better crepes).
• Using a 2oz. ladle, pour batter into pan and swirl pan until bottom of pan is covered in thin layer of batter and cook for approximately 1 and 1/2 to 2 minutes on each side or until edges are lightly browned.
• Using a heat resistant spatula, serve crepe onto a plate and put a generous dollop of softened filling into each crepe and roll.
• Garnish with a touch of the yogurt, sprinkle with cinnamon and hazelnuts and serve at room temperature.

EGGNOG ICE CREAM

Steps:

• In the bowl of a stand mixer, beat together the egg yolks and sugar until the yolks lighten in color and the sugar is completely dissolved. Set aside.
• In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator. Chill the mixture in the refrigerator until it reaches a temperature of 40 degrees F, approximately 4 to 6 hours.
• Once chilled, process in an ice cream maker according to the manufacturer's instructions. Serve as is for soft-serve, or place in an airtight container and put in the freezer for 2 to 4 hours for traditional ice cream.

EGGNOG CRèME BRûLéE

Steps:

• Heat oven to 325 degrees. Put 8 shallow 4-ounce crème brûlée dishes in a large roasting pan. Bring a kettle of water to a boil.
• Meanwhile, in an 8-cup glass measuring cup (or large bowl), whisk together egg yolks, 1/2 cup/101 grams sugar, nutmeg and salt. Whisk in heavy cream, milk and bourbon. Divide mixture carefully among crème brûlée dishes. Transfer roasting pan to the oven.
• Very carefully pour the boiling water into the roasting pan to come halfway up the sides of the crème brûlée dishes. Bake until the edges of the custard are set but jiggle in the center, 25 to 30 minutes, taking care not to overcook.
• With a spatula or tongs, carefully transfer the dishes to a rack to cool completely. Cover with plastic wrap and refrigerate for at least 2 hours and up to 2 days.
• Just before serving, remove the plastic wrap and sprinkle one of the custards evenly with 2 to 3 teaspoons sugar. Pass a kitchen torch over the surface until the sugar melts and turns a deep golden brown. Repeat with the remaining custards. Allow the sugar to cool for a few minutes.

EGGNOG CREMES

Steps:

• For cremes:
• Preheat oven to 325°F. Place six 3/4 cup custard cups or soufflé dishes in 13x9x2-inch baking pan. Bring half and half to simmer in heavy small saucepan. Remove from heat. Whisk yolks, sugar, vanilla and salt in medium bowl to blend. Gradually whisk hot half and half into yolk mixture. Whisk in bourbon. Divide mixture equally among custard cups. Pour enough hot water into baking pan to come halfway up sides of custard cups. Bake custard until knife inserted near center comes out clean, about 40 minutes. Remove custards from water. Cool on rack. Cover and refrigerate overnight.
• For cranberries and caramel:
• Line 2 baking sheets with aluminum foil. Lightly oil foil. Place 1 cranberry on the point of each toothpick. Combine sugar, light corn syrup and 1/4 cup water in heavy medium saucepan. Stir over low heat until sugar dissolves. Attach clip-on candy thermometer to saucepan. Increase heat to medium-high and boil without stirring until syrup is deep amber and thermometer registers 325°F, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 15 minutes. Carefully pour 2/3 of syrup onto 1 prepared baking sheet, tilting sheet to spread caramel thinly; set baking sheet aside.
• Working quickly, tilt saucepan and carefully dip 1 cranberry into remaining hot syrup to coat lightly. Place candy-coated cranberry on second prepared baking sheet. Repeat with remaining cranberries. Allow caramel on baking sheet to cool and harden. Break caramel candy into 1- to 2-inch pieces. (Caramel candy and berries can be made 6 hours ahead. Let stand at room temperature.)
• Sprinkle custards with nutmeg. Stand a few candy pieces upright in custards. Remove cranberries from toothpicks; place 3 berries atop each custard.

EGGNOG CRèME BRûLéE

Steps:

• Preheat oven to 350°F. Place 11x8-inch (8-cup capacity) shallow ceramic baking dish in roasting pan. Mix cream and 2/3 cup sugar in medium saucepan. Bring to simmer, stirring until sugar dissolves. Whisk yolks in medium bowl. Gradually whisk in hot cream mixture, then rum, brandy, nutmeg, and salt. Transfer to baking dish. Pour enough hot water into roasting pan to come halfway up sides of dish. Carefully transfer pan to oven.
• Bake until custard is set around edges but center still jiggles slightly when dish is gently shaken, about 40 minutes. Remove ceramic dish from water. Chill custard on rack until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep chilled.)
• Preheat broiler. Press brown sugar through strainer over custard to cover completely and evenly. Watching closely, broil custard 4 to 6 inches from heat source until sugar bubbles and caramelizes, about 2 minutes. Chill custard until topping hardens, at least 1 hour and up to 3 hours. Serve cold.

EASY EGGNOG CREME BRULEE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk egg yolks and 1 tablespoon sugar together in a bowl until sugar is dissolved. Whisk in eggnog, cream, and vanilla extract until thoroughly combined.
• Pour eggnog mixture into 4 ramekins. Place ramekins in baking dish; pour in enough boiling water to come half way up the sides of ramekins.
• Bake in the preheated oven until set, about 1 hour. Cool slightly, cover ramekins with plastic wrap, and refrigerate at least 4 hours.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Remove plastic wrap from ramekins. Sprinkle 1 tablespoon of sugar in a thin layer over top of each ramekin. Brown the sugar using a kitchen torch or under a broiler until golden and caramelized, 30 seconds to 1 minute.

EGGNOG CREME BRULEE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place 4 ramekins or custard cups into a shallow baking dish, and fill the dish with water to half-way up the sides of the ramekins.
• Pour the eggnog into a pan over medium heat. Cook and stir occasionally until the mixture simmers, about 10 minutes.
• Meanwhile, place the egg yolks and sugar into a mixing bowl; beat until light colored and frothy. Stir in the mascarpone until well blended and smooth. Whisk 1/4 cup of the heated eggnog mixture into the eggs. Gradually whisk the remaining eggnog into the eggs. Pour the mixture through a fine sieve to remove any egg strands. If desired, stir in the nutmeg, cinnamon, and vanilla. Pour into the prepared ramekins, dividing evenly.
• Bake in preheated oven until custard has set, 30 to 45 minutes. Centers should wiggle slightly when shaken, but not be soupy.
• Remove from oven and cool 30 minutes; refrigerate at least 3 hours before serving.

EGGNOG CREAM PUFFS

Steps:

• Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a rolling boil. Add flour all at once and nutmeg and stir until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan. Remove from heat; let stand 5 minutes., Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Drop dough by rounded tablespoonfuls 1 in. apart onto greased baking sheets. Bake 30-35 minutes or until puffed, very firm and golden brown. Pierce sides of each puff with tip of a knife. Cool on wire racks. Cut top third off each puff., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, eggnog, vanilla and nutmeg; beat until soft peaks form. Just before serving, fill cream puffs with whipped cream; replace tops. Dust with additional confectioners' sugar. Serve immediately.

EGGNOG CREME BRULEE

Steps:

• Preheat oven to 325°. In a large saucepan, combine eggnog, cream, egg yolks and 1/3 cup sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from heat; stir in rum, vanilla and nutmeg., Transfer to ten 6-oz. ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, 35-40 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool 10 minutes. Cover and refrigerate at least 4 hours., In a small bowl, combine brown sugar and remaining sugar. If using a creme brulee torch, sprinkle custards with sugar mixture. Heat sugar with the torch until caramelized. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat 4-7 minutes or until sugar is caramelized. Refrigerate 1-2 hours or until firm.