NO-BAKE CHOCOLATE-EGGNOG CREME BRULEE
No oven time or fussy water bath for this streamlined dessert. It pairs traditional eggnog spices with decadent dark chocolate and is fully cooked on the stovetop. Finish with a kitchen torch for the customary caramelized topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h50m
Yield Serves 8 to 10
Number Of Ingredients 10
Steps:
- In a saucepan, whisk together sugar, cornstarch, cinnamon, nutmeg, and salt. Whisk in milk, cream, and egg yolks. Cook over medium heat, stirring frequently, until mixture comes to a boil, then cook 1 minute more. Strain through a fine-mesh sieve into a large bowl. Add chocolate and brandy, stirring until chocolate melts and mixture is smooth. Divide among 8 to 10 small ramekins or heatproof bowls. Refrigerate until chilled, at least 2 hours or, covered with plastic wrap, up to 2 days. (If making ahead, do not cover until cold, to prevent condensation.)
- Sprinkle tops generously with sugar, tilting ramekins to evenly distribute. Slowly wave a kitchen torch approximately 2 inches above surface of each custard until sugar bubbles, turns amber, and forms a hard crust; serve.
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