Enjoy this tasty eggnog crème brûlée topped with brown sugar - a perfect dessert treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h25m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Place eight 6-oz. ramekins or custard cups in 15x10x1-inch baking pan. Heat whipping cream in medium saucepan just to a simmer. Remove from heat.
- In medium bowl, combine egg yolks and eggs; beat well. Stir in sugar until combined. With wire whisk, stir in hot whipping cream until well blended. Stir in rum, brandy, vanilla and nutmeg. Pour mixture into ramekins.
- Place pan in oven; pour hot water into pan until 1/2 to 3/4-inch up sides of ramekins.
- Bake at 325°F. for 30 to 35 minutes or until centers are just set. Carefully remove from oven. Place cups on wire rack to cool. Cool 30 minutes. Refrigerate at least 3 hours or overnight.
- Before serving, place ramekins in 15x10x1-inch baking pan. Top each with 1 tablespoon brown sugar. Broil 4 to 6 inches from heat for 1 to 2 minutes or until sugar is melted. (Watch closely.) Store in refrigerator.
Nutrition Facts : Calories 490, Carbohydrate 29 g, Cholesterol 310 mg, Fat 6 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 29 g
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