Eggnog Cremes
Serves: 5
Gideon Batz
1 January 1970
Based on User reviews:
58
Spice
44
Sweetness
40
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
5 large
Egg Yolk1 cup
Sugar1.25 tsps
Vanilla Extract1 tsp
Salt1 cup
Bourbon1 cup
Light Corn Syrup1 cup
WaterDirections:
1
For cremes: Preheat oven to 325°F
2
Place six 3/4 cup custard cups or soufflé dishes in 13x9x2-inch baking pan
3
Bring half and half to simmer in heavy small saucepan
4
Remove from heat
5
Whisk yolks, sugar, vanilla and salt in medium bowl to blend
6
Gradually whisk hot half and half into yolk mixture
7
Whisk in bourbon
8
Divide mixture equally among custard cups
9
Pour enough hot water into baking pan to come halfway up sides of custard cups
10
Bake custard until knife inserted near center comes out clean, about 40 minutes
11
Remove custards from water
12
Cool on rack
13
Cover and refrigerate overnight
14
Preheat oven to 325°F
15
Place six 3/4 cup custard cups or soufflé dishes in 13x9x2-inch baking pan
16
Bring half and half to simmer in heavy small saucepan
17
Remove from heat
18
Whisk yolks, sugar, vanilla and salt in medium bowl to blend
19
Gradually whisk hot half and half into yolk mixture
20
Whisk in bourbon
21
Divide mixture equally among custard cups
22
Pour enough hot water into baking pan to come halfway up sides of custard cups
23
Bake custard until knife inserted near center comes out clean, about 40 minutes
24
Remove custards from water
25
Cool on rack
26
Cover and refrigerate overnight
27
For cranberries and caramel: Line 2 baking sheets with aluminum foil
28
Lightly oil foil
29
Place 1 cranberry on the point of each toothpick
30
Combine sugar, light corn syrup and 1/4 cup water in heavy medium saucepan
31
Stir over low heat until sugar dissolves
32
Attach clip-on candy thermometer to saucepan
33
Increase heat to medium-high and boil without stirring until syrup is deep amber and thermometer registers 325°F, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 15 minutes
34
Carefully pour 2/3 of syrup onto 1 prepared baking sheet, tilting sheet to spread caramel thinly; set baking sheet aside
35
Working quickly, tilt saucepan and carefully dip 1 cranberry into remaining hot syrup to coat lightly
36
Place candy-coated cranberry on second prepared baking sheet
37
Repeat with remaining cranberries
38
Allow caramel on baking sheet to cool and harden
39
Break caramel candy into 1- to 2-inch pieces
40
(Caramel candy and berries can be made 6 hours ahead
41
Let stand at room temperature
42
) Sprinkle custards with nutmeg
43
Stand a few candy pieces upright in custards
44
Remove cranberries from toothpicks; place 3 berries atop each custard
45
Line 2 baking sheets with aluminum foil
46
Lightly oil foil
47
Place 1 cranberry on the point of each toothpick
48
Combine sugar, light corn syrup and 1/4 cup water in heavy medium saucepan
49
Stir over low heat until sugar dissolves
50
Attach clip-on candy thermometer to saucepan
51
Increase heat to medium-high and boil without stirring until syrup is deep amber and thermometer registers 325°F, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 15 minutes
52
Carefully pour 2/3 of syrup onto 1 prepared baking sheet, tilting sheet to spread caramel thinly; set baking sheet aside
53
Working quickly, tilt saucepan and carefully dip 1 cranberry into remaining hot syrup to coat lightly
54
Place candy-coated cranberry on second prepared baking sheet
55
Repeat with remaining cranberries
56
Allow caramel on baking sheet to cool and harden
57
Break caramel candy into 1- to 2-inch pieces
58
(Caramel candy and berries can be made 6 hours ahead
59
Let stand at room temperature
60
) Sprinkle custards with nutmeg
61
Stand a few candy pieces upright in custards
62
Remove cranberries from toothpicks; place 3 berries atop each custard