Eggnog Creme Brulee | Chef Jean Pierre

Step 1

Preheat Oven to 275°

Step 2

In a saucepan, heat the cream and the vanilla.  Bring to a boil.  Add the chocolate, maple syrup and mix well.

Step 3

In a separate bowl, mix together the egg yolks and cinnamon and nutmeg and using a whisk blend very well.

Step 4

Add the hot cream mixture slowly.  Add the Rum, Brandy and mic well.

Step 5

Divide the “drunken” raisin in the bottom of each serving dish, top with the custard batter.

Step 6

Bake in a Bain-Marie* for 1 ½ to 2 hours.  Remove from oven and let cool at least 2/3 hours at room temperature and at least 12 hours in the refrigerator it is better overnight.

Step 7

To serve, sprinkle about 1 tablespoon of sugar over the top of each custard and using a welding torch carefully melt the sugar.  If you do not have a torch place under the broiler for about 2/3 minutes, until the sugar caramelizes (melts and turns light brown).  You don't want the custard to get too warm. Serve immediately.