This recipe for Eggnog Crème Brulee was created by SB Prime Co-op student Matt (Matty) when he took Primes Classic Brulee recipe and spruced it up for the holiday season by adding a little Rum and festive flavour the result is awesome...a must try. Eggnog Crème Brulee ingredients & recipe here

Festive Egg Nog Crème Brulee

(**this recipe makes 25-30 brulees...you may half recipe....we're used to cooking for lots of people...)

20 eggs yolks

2 L cream 35%

4 oz Captain Morgan’s Spiced Rum

1 vanilla pod split and seeds scraped

1 cup sugar

2 tsp nutmeg

2 tsp cinnamon

Separate the eggs and reserve the yolks into a large, stainless steel bowl.

Save the egg whites for other uses, as you please.

In a thick bottomed sauce pan, heat the cream along with all other ingredient except egg yolks.

Stir occasionally.

When the cream mixture starts to steam, just under a boil, remove from heat.

Stir the yolks, using a fine whisk while slowly ladling the hot cream mixture into the yolks until all has been blended together.

Transfer mixture into brulee style cups, alternatively, use small coffee cups.

Put cups into a deep roasting pan and fill the bottom with warm water, ½ way to the sides of the cups.

Cover the pan with foil and bake in a pre-heated, 375 F oven for 20-25 min.

Brulees will be done when you open the foil, shake the pan and the mixture will have stiff, slight jiggle to it. If they are still loose, cover with the foil and keep them in the oven an extra 6 minutes or so until done.

When the brulees are done, remove them from the water/pan.

Allow them to cool.

To serve,

Cover the top of the brulees with sugar (not too much), the using a propane torch, carefully caramelize the sugar until an amber colour forms.

This will make 25-30 brulees.

You may ½ this recipe