Eggnog Creme Brulee with Cranberry Orange Compote and Irish Sauce Recipe
Creme brulee with an eggnog flavoring mixed with a cranberry compote and topped with an Irish Sauce
Ingredients
- 2 Cups Heavy Cream
- 6 Each Egg Yolks
- 3 Oz Sugar
- 1 Each Orange Zest
- 2 Tbsp Rum
- 1/2 Tsp Cinnamon Powder
- 1/2 Tsp Vanilla Extract
- 1/8 Tsp Nutmeg Powder
- 1 Cup Cranberry
- 1 Cup Sugar
- 2 Each Orange Zest
- 2 Each Orange Juice
- 1 Cup Sugar
- 1 Pinch Cinnamon
- 1 Cup Heavy Cream
- 1 Oz Butter
- 1 Oz Bourbon
Eggnog Creme Brulee
Cranberry Compote
Irish Sauce
Instructions
- Bring to boil the heavy cream and half the sugar.
- Add spices, vanilla and orange zest.
- Cover and keep on the side of the stove.
- Mix egg yolk and the other half of the sugar and add the rum.
- Pour and strain the heavy cream on this mix.
- Stir very well and pour in the dish on top of the cranberry compote.
- Bake in a preheated oven at 240 degrees for almost 1 1/2 hours.
- It is completely baked if you shake the dish and it settles like a jelly.
- Mix cranberry, sugar, orange zest and orange juice together in bowl.
- Cover it and leave in refrigerator for 2 days.
- Put mixture in a saute pan and bring to simmer.
- Let it cook for approximately 45 minutes covered, until it looks like a jam.
- To check the consistency, put a little bit of the compote in a cold plate and you will be able to see the texture.
- Once cooked enough, pour 3 table spoon of this compote on your creme brulee dish of your choice and let it set.
- Caramelize the sugar in a saute pan, then deglaze with the heavy cream and the butter on the side of the stove.
- Add cinnamon and bourbon, then bring to boil.
- To dissolve everything, store in the refrigerator.
- Pour some of the Irish Sauce in a mini pitcher.
- Spread some on the top of the Creme Brulee and torch until it has a nice caramelized color.
- Serve.
Eggnog Creme Brulee
Cranberry Compote
Irish Sauce
Presentation