Brûlée Eggnog
Cherie Metcalfe
Eggnog is Christmas in a glass, creamy, spiced, and with just the right touch of cheekiness. Don’t be afraid to give this festive treat a go. Serve it chilled with a sprinkle of nutmeg and enjoy something
a little different this season.
Ingredients
- 3 tablespoons Michael Brûlée
- ¼ cup sugar
- ½ teaspoon Baker’s Blend
- 2 cups milk
- 1 cup cream
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- ¼–½ cup rum, bourbon, or brandy
- Whipped cream and extra
- Baker’s Blend, to serve
Directions
- In a medium saucepan, whisk together Michael Brûlée, sugar and Baker’s Blend.
- Gradually whisk in milk until smooth and lump-free.
Cook over medium heat, stirring constantly, until the mixture thickens slightly and reaches around 70 to 75°C. It should coat the back of a spoon.
- Remove from the heat and stir in the cream.
- If using alcohol, mix it in now.
- Chill completely before serving, ideally for a few hours.
Serve cold with whipped cream and a light sprinkle of Baker’s Blend.
