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No-Bake Chocolate-Eggnog Creme Brulee
Credit:
Lennart Weibull
Recipe Summary
prep: 40 mins
total: 2 hrs 50 mins
Yield: Serves 8 to 10
Ingredients
Ingredient Checklist
1 1/3 cups sugar, plus more for sprinkling
1/3 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
2 2/3 cups whole milk
2 2/3 cups heavy cream
8 large egg yolks
8 ounces bittersweet chocolate, chopped (3/4 cup)
2 ounces brandy, or 2 teaspoons pure vanilla extract or paste
Cook's Notes
Get a head start by completing step 1 and refrigerating the ramekins for up to two days.To get a perfectly crackly, caramelized top, we sprinkle on sugar and use the Iwatani Chef torch, which has a wide flame for quick, even toasting.
Gallery
No-Bake Chocolate-Eggnog Creme Brulee
Credit:
Lennart Weibull
Recipe Summary
prep: 40 mins
total: 2 hrs 50 mins
Yield: Serves 8 to 10
Gallery
No-Bake Chocolate-Eggnog Creme Brulee
Credit:
Lennart Weibull
No-Bake Chocolate-Eggnog Creme Brulee
Credit:
Lennart Weibull
No-Bake Chocolate-Eggnog Creme Brulee
Recipe Summary
prep: 40 mins
total: 2 hrs 50 mins
Yield: Serves 8 to 10
Recipe Summary
prep: 40 mins
total: 2 hrs 50 mins
Yield: Serves 8 to 10
prep: 40 mins
total: 2 hrs 50 mins
prep:
40 mins
total:
2 hrs 50 mins
Yield: Serves 8 to 10
Serves 8 to 10
Ingredients
Ingredients
- 1 1/3 cups sugar, plus more for sprinkling
- 1/3 cup cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt
- 2 2/3 cups whole milk
- 2 2/3 cups heavy cream
- 8 large egg yolks
- 8 ounces bittersweet chocolate, chopped (3/4 cup)
- 2 ounces brandy, or 2 teaspoons pure vanilla extract or paste
Directions
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.
Cook's Notes
Get a head start by completing step 1 and refrigerating the ramekins for up to two days.To get a perfectly crackly, caramelized top, we sprinkle on sugar and use the Iwatani Chef torch, which has a wide flame for quick, even toasting.
Cook’s Notes
Get a head start by completing step 1 and refrigerating the ramekins for up to two days.To get a perfectly crackly, caramelized top, we sprinkle on sugar and use the Iwatani Chef torch, which has a wide flame for quick, even toasting.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for No-Bake Chocolate-Eggnog Creme Brulee
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for No-Bake Chocolate-Eggnog Creme Brulee
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
