Masterchef Junior Champion’s Eggnog Crème Brûlée
EGGNOG CRÈME BRȖLÈE
2 cups eggnog
4 egg yolks
¼ cup white granulated sugar
3 ounces mascarpone cheese, softened
1 teaspoon vanilla extract
Dash of nutmeg
Dash of cinnamon
Granulated sugar for the brûlée process
Preheat the oven to 350 degrees.
In a shallow baking dish, place 4 ramekins and fill the dish with water halfway up the side of the ramekins.
Pour the eggnog in a pan and cook, stirring occasionally over medium heat. Bring the eggnog to a simmer, about 10 minutes.
In a mixing bowl, combine the egg yolks and sugar. Beat until frothy and light in color. Blend in the mascarpone cheese and stir until smooth and incorporated.
Whisk ¼ cup of the heated eggnog into the egg mixture and then gradually mix in the remaining egg mixture.
Pour this mixture through a fine sieve to remove any egg solids.
Stir in the vanilla extract, nutmeg, and cinnamon.
Pour the mixture evenly into the four ramekins.
Bake until the custard has set, about 30-40 minutes. The crème brulee should jiggle slightly when shaken but should not be watery.
Remove and let cool for 30 minutes and then refrigerate for at least 3 hours. Before serving, sprinkle top of each with granulated sugar and use brûlée torch to carmelize sugar on top.