Sugar Cookie Creme Brulee
Makes 4 Serving
1 tablespoon sugar
3 large eggs
2 egg yokes
Pinch of salt
2 cups sugar Cookie EggNog
1 teaspoon rum extract
Preheat oven to 325 degrees F.
In a medium bowl, whisk the sugar, eggs, egg yokes, and salt until well blended.
Heat the EggNog in saucepan just until steaming; gradually whisk it into the sugar-egg mixture. Stir in the rum and pour into 4 individual 1-cup ramekins (small baking dish: a small ovenproof dish with vertical fluted sides designed to hold a single serving of a prepared food, especially one that is baked).
Set the dishes in a large baking pan on a dishtowel; pour in 1/2-inch boiling water.
Bake 35 to 45 minutes until set. Remove the pan from the oven and allow the custards to cool in the pan. Refrigerate ramekins at least 6 hours or overnight before serving.
Just before serving, sprinkle the top of each custard with a teaspoon of superfine sugar and place under a preheated broiler for 2 to 3 minutes or until the sugar bubbles and turns slightly brown. Watch carefully as the sugar has a tendency to burn. Serve immediately.
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PS... Did you know that Eggnog can be frozen for up to 6 months