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Spiked Creme Brulee Recipe


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     Spiked Creme Brulee

Category   Desserts - Breads
Sub Category   None

2 C heavy cream
1/2 C sugar
5 large egg yolks
1/2 tsp nutmeg
pinch of cinnamon
pinch of salt
2 tsp vanilla extract or vanilla paste
2 tbl bourbon, rum, or brandy

Preheat oven to 325. Set 6 ramekins into a baking dish on a dish towel. . In a large saucepan heat 1 3/4 C cream to just a simmer. Remove from the heat and skim the skin off. Add the remaining 1/4 C cold cream and pinch of salt. mix, allow to cool for 10 minutes. if using a vanilla bean, steep in cream for 10 minutes
Meanwhile in a large bowl whisk your eggs and sugar for a minute. Using a mesh sieve strain the cream into a pitcher. Add a table of the cream to the eggs and make sure to keep whisking. Do this again and begin tempering in the cream in a steady stream whisking the whole time. Mix in your spices, extract and alcohol. Use a mesh sieve to pour the eggnog mixture into each ramekin. Divide evenly.
Pour the boiled water into the baking dish so that it fills halfway up the ramekins. Don't get water into the creme. Bake for approx 35 minutes or until the edges are set and the middle still jiggles. Take out of water bath and allow to cool at room temp for a hour. Refrigerate for 2 hours or overnight
To serve top with sugar and torch

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