A Perfect Pantry
Eggnog Crème Brulèe
- PREP TIME
20 min - COOK TIME
1 hr 40 min - READY TIME
2 hr - SERVINGS
-
INGREDIENTS
- 200ml cream
- 100ml milk
- 1 tsp vanilla extract
- 2 cloves
- 1 cinnamon stick
- ½ tsp ground nutmeg
- 4 x eggs
- ¼ cup caster sugar
DIRECTIONS
- Preheat the air frying oven to 150°C and turn the timer dial to 5 minutes.
- Place cream, milk, vanilla, cloves, cinnamon and nutmeg in a pot and bring to the boil. Just before it boils, take it of the heat and allow to infuse.
- In a large bowl whisk together the eggs and caster sugar and pour the cream mixture over the top, whisking all the while. Strain mixture through a sieve and pour mix into 150ml ramekins.
- Once the 'HEATING' light goes off on the air frying oven, turn the timer dial to 25 minutes. Place the filled ramekins into the Air Chef basket and fill with boiling water until the water is half the way up the side of the ramekins.
- Cook for 30 to 40 minutes until there is a wobble and the Brule isn’t too runny. Allow to set in the fridge for 1 hour.
TIP: To make the toffee on top of the brûlée, sprinkle 1 tablespoon of caster sugar on the top, and using a brûlée torch to caramelise the top until it goes dark brown.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
Air Chef Air Frying Oven
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