There are all sorts of takes on eggnog, the creamy Christmastime drink made with eggs, milk, sugar, spices, and usually booze. The drink has its ardent fans, but many find it overly viscous and too rich. So we were happy to receive this simple recipe from Moderne Barn’s Executive Chef Ethan Kostbar, who marries eggnog with a favorite dessert, crème brûlée.
Eggnog Crème Brûlée
1 cup eggnog (Ronnybrook Farm makes a top-notch eggnog)
1 cup heavy cream
1/4 teaspoon nutmeg, grated
1/4 cup sugar
1 tablespoon cognac
3 egg yolks
Heat eggnog, heavy cream, sugar, nutmeg, and cognac in a pot. Bring mixture to a boil.
Once boiled, take mixture off the heat and whisk into bowl of egg yolks. Set the bowl into the refrigerator to cool.
Once mixture is cooled, pour mixture into large ramekins set on a pan. Fill the pan with water. Cover the pan with aluminum foil and bake at 325°F degrees for approximately 25-35 minutes, or until mixture has cooked.