Eggnog Crème Brulee

We're cooking Eggnog Crème Brulee with The Newport Restaurant Group.

Ingredients

Heavy cream……………….. 1qrt
nutmeg……………………….3/4 tsp
cinnamon…………………….3/4 tsp
ginger………………………… 1/4tsp
salt ……………………………..1tblsp
lemon juice………………………1tsp
Rum………………………………1tblsp
Brandy…………………………….1tblsp
Eggs yolks………………….. ¾ cup
Sugar ………………………..3/4 cup

Procedure

Place heavy cream into a sauce pan.
Add all spices and liquor.
Bring to a simmer.
Mix eggs and sugar together.
Slowly temper the cream mixture into the eggs.
Pour into a ramekin.
Place ramekin into a water bath and bake at 300 degrees for 30 to 40 minutes.
Take out of water bath and cool.
When cold cover the top with sugar in the raw and torch till the sugar has caramelized.