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Eggnog Creme Brulee

"I have been making creme brulee for my spouse for pretty a while and someday she asked me, 'Honey, is it possible to make creme brulee out of eggnog? I assume that might be so yummy.' So, I offered some eggnog and set approximately finding out if it is viable, and it's far. You also can take the equal recipe and pour it right into a organized pie crust for an eggnog custard pie. It's lots much less paintings and trouble than man or woman ramekins."

Ingredients :

2 cups eggnog
4 egg yolks
1/four cup white sugar
3 ounces mascarpone cheese, softened
1 dash floor nutmeg (non-obligatory)
1 sprint ground cinnamon (optional)
1 teaspoon vanilla extract (non-compulsory)

Instructions :

Prep : 20M	Cook : 4M	Ready in : 4H30M

Preheat oven to 350 tiers F (one hundred seventy five ranges C). Place four ramekins or custard cups right into a shallow baking dish, and fill the dish with water to half of-manner up the sides of the ramekins.
Pour the eggnog right into a pan over medium warmness. Cook and stir from time to time until the combination simmers, approximately 10 mins.
Meanwhile, area the egg yolks and sugar right into a mixing bowl; beat till light coloured and frothy. Stir in the mascarpone until nicely blended and smooth. Whisk 1/4 cup of the heated eggnog combination into the eggs. Gradually whisk the remaining eggnog into the eggs. Pour the mixture via a first-class sieve to cast off any egg strands. If favored, stir in the nutmeg, cinnamon, and vanilla. Pour into the organized ramekins, dividing calmly.
Bake in preheated oven till custard has set, 30 to 45 minutes. Centers need to wiggle barely whilst shaken, however not be soupy.
Remove from oven and cool half-hour; refrigerate at the least 3 hours before serving.

Notes :

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