Eggnog Créme Brûlee Tart

Christmas is around the corner again! Woohooo~ It's the time to mess up the kitchen and create a whole load of sweets for family and friends! Bûche de Noël, fruit cakes, stollen, mincemeat pies, Christmas puddings and of course, Christmas cookies!!

But this time, I've decided to try my hands on something less than common -- Eggnog Créme Brûlee Tart! I shamelessly admit that I got the idea from Napa Rose Restaurant located in Disneyland USA's but it is eggnog in créme brûlee style baked in a sweet crust! Who can resist that thought?!

After much contemplation, I went with Alton Brown's Eggnog, using Gordon Ramsay's Sweet Crust and putting it together using a recipe from Chow.com. I think the last step should be redundant since the ingredients, proportion and preparation for eggnog is (almost) the same as custard itself. But just to be safe, I've decided to follow the recipe anyway.

Eggnog Crème Brûlée Tart

A batch of sweet pastry crust

 170g     Eggnog
 179g     Heavy Cream
 122g     Whole milk
    5        Large egg yolks
   67g     Sugar + extra to brûlee

Optional

1/8 tsp   Ground Nutmeg

Preheat oven to 150ºC


1. Using a whisk attachment, whisk together the egg yolks and sugar until color is pale and volume has doubled. Meanwhile, combine the eggnog, cream, milk, and nutmeg in a medium saucepan and bring to a simmer over medium heat.

2. Remove saucepan from heat and gradually temper the eggnog mixture into the yolks while whisking constantly. I.e. add the hot eggnog in a slow, steady stream while whisking to prevent from cooking the egg yolks. Adding too fast will result in curdled eggs.

3. Slowly pour the custard mixture into the tart shells (or ramekins), try to fill as much as you can. Bake for 25-35mins on the middle rack till the custard is set but the center is slightly jiggly when rotated. If using ramekins, bake in a water bath for about the same time till the custard is set but center is jiggly.

4. Remove from oven and let cool the tarts (and/or ramekins) completely before refrigerating for 2-4 hours. 

5. When ready to serve, sprinkle an even layer of approximately 2 tsps of sugar over the tarts' top (may use brown sugar, but they're not as pretty). Using a kitchen blowtorch, carefully caramelize the sugar till golden brown, avoid charring the sugar. Serve immediately. 

With a few handmade Christmas motifs toppers, they kind of look like cupcakes, don't they?! My "supposedly" snowman looks utterly horrendous, I can't draw anything with eyes and nose (or mouth in this instance). I'm sorry if I gave any kids nightmare. Hahaha..

This is a great Christmas party food idea especially if you are also serving up eggnog, it'll save you a little time. Even if you don't have time to make the sweet crust pastry, you can simply bake them in a ramekin. Whipping some of the leftover whites as a meringue topping and going over it with a blowtorch will work beautifully too!

Guests who don't dare to try the eggnog drink have a chance to taste how eggnog is, although I would say they are still not quite similar but... I guess that's about the closest you can get! Hahaha.. Together with some Christmas cookies, few slices of fruit cakes, perhaps a cheese and prosciutto platter, they make a wonderful pre-dinner snack while the guests mingle and chat. Some might frown at the idea of having sweets before dinner, not for me! It'll actually make me look forward to having the Bûche de Noël (if any) at the end of the meal!

OK, maybe it's just me 'cause I'm too much of a glutton! Hahaha.. Merry Christmas (preparation) everyone!! 

**I have created this bake to submit to "Aspiring Bakers #26 – Creative Christmas Motif Bakes! hosted by Alan of Travellingfoodies" which Alan has warmly invited me to**

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