Food Waste Free Recipes

Eggnog Creme Brulee

  • Dessert
  • Cooking Time: 1 hour, 10 minutes
  • Preparation Time: 5 minutes
  • Serves: 6
  • Difficulty: Medium
Recipe provided by Chef Joel Gamoran (@joelgamoran)

Most people are satisfied with one glass of obligatory holiday eggnog, so what do you do with the leftover in the carton? Don't worry, got you covered. We're making this festive Eggnog Creme Brulee!

I love using Morton® Coarse Kosher Salt because it helps bring out the natural flavors of the dish. The shape, size, and texture of the grains make it easy to grab and sprinkle just the perfect amount to get the right balance of flavor.

Ingredients

  • 6 cups eggnog
  • 1 vanilla bean, sliced and scraped
  • 2 eggs
  • 1 cup sugar
  • 2 tsp. Morton® Coarse Kosher Salt
  • 1 1/2 cups mixed berries

MORTON®
COARSE KOSHER SALT

  1. Preheat the oven to 325 degrees Fahrenheit.

  2. In a saucepan, heat up the eggnog and whole vanilla bean with any scrapings.  Bring to a boil, then turn off the heat and let the egg mixture rest in the pan with the heat off.

  3. In a separate bowl, whisk together the eggs, 1/2 cup of sugar, and 2 tsp. Morton® Coarse Kosher Salt.

  4. Using a fork or tongs, remove the vanilla bean from the eggnog. Slowly add egg into this mixture, whisking continuously.

  5. Pour into an oval casserole dish and place the dish into a larger roasting pan.

  6. Fill the roasting pan with water, enough to go halfway up the sides of the dish (be careful not to get any water into the egg mixture).

  7. Bake for about 45 minutes to 1 hour, until set.

  8. Remove from the oven and top with remaining sugar.

  9. Place under a broiler (or use a torch if you have one) until the sugar is caramelized.

     

  10. Serve topped with berries.

Cooking/Food Waste Tips:

  • There’s always leftover eggnog, put it to good use and whip up this sweet dessert.
  • Sometimes you don’t need fancy tools like a torch to pull off creme brulee. Place this dish under your broiler to get that perfect caramelized top.