Featured Recipe
Spiced Rum Eggnog Crème Brûlée
By Kate
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A creamy custard infused with warm spices and spiced rum. Uses less cream, increases the egg content slightly. Cinnamon and nutmeg retained but clove replaced with star anise for a twist. Brown sugar replaces half the granulated sugar. Cooked gently in a water bath at a slightly lower temperature. Topped with caramelized sugar for classic brûlée crunch. Requires chilling to set custard and allows flavors to meld. Four servings. A winter dessert with a boozy festive kick.
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Prep:
20 min
Cook:
40 min
Total:
Serves:
4 servings
dessert
holiday
creme brulee
rum
spices
Introduction
Egg-rich custard with a hint of booze and warm spices. Cream, eggs, sugar. The slow bake in a water bath makes it silky, sets just right. The crackling, caramelized sugar top. Classic, but switched a few things. Star anise instead of clove, deeper brown sugar flavor, more eggs for creaminess. Chill enough or it’ll wobble too much. Torch the sugar last-minute so it stays crisp. A little fuss, but worth it come holiday time. Boozy, warming, satisfying. Snack or dessert. Four servings, rich enough to share or savor alone.
Ingredients
About the ingredients
Reduced cream slightly to lighten bite. Brown sugar instead of part granulated for a deeper caramel taste. Star anise replaces clove, adding licorice undertones. More eggs for added custard body and richness. Rum increased slightly to boost aroma without overpowering. Granulated sugar reserved for brûlée topping only, preserving that crisp texture. Spices measured sparingly to avoid bitterness but still warm and fragrant. Ramekins sized for individual portions. Ingredients easy to find, pantry staples plus the star anise adds a creative tweak.
Method
Technique Tips
Heating cream mixture low keeps flavors intact, avoids scorching. Removing star anise after infusion prevents over-extraction. Whisking eggs gently with sugar ensures smooth custard base. Straining guards against lumps or cooked egg bits. Water bath prevents cracking, keeps gentle heat around ramekins. Oven temp lowered slightly to allow even cooking and avoid over-baking. Test with slight wobble to know custard is ready. Cooling completely crucial for proper set texture. Chilling minimum 4 hours recommended, overnight ideal. Caramelizing sugar right before serving retains crisp top layer. Use kitchen torch cautiously; too slow softens custard.
Chef's Notes
- 💡 Use low heat when heating cream. Keeps flavors intact. Avoid burning. Star anise adds distinct flavor but can be omitted.
- 💡 Whisk eggs gently with sugar. Prevents lumps. Smooth mixture results. Strain mixture for best texture. Critical step for smooth custard.
- 💡 Keep everything at room temp before mixing. Ingredients blend better. Chill the finished custards a minimum of 4 hours.
- 💡 Remember to allow custards to cool after water bath. Essential for them to set correctly. Jiggle test is key.
- 💡 Caramelize sugar just before serving. Torch for crisp top. If lacking torch, broiler can work. But watch closely to avoid burning.
Kitchen Wisdom
Can I substitute rum?
Bourbon or brandy can work. Flavor changes though. Both add depth.
How long can I store custards?
Store in fridge for 2-3 days. Best eaten fresh though. Crisp texture fades over time.
What if they don't set?
Cool longer if too wobbly. Or reduce oven temp when cooking. Adjust timings.
Can I use dairy-free ingredients?
Yes but texture changes. Look for heavy cream alternatives. Be cautious.
