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Egg Nog Crème Brûlée with Fruit Cake Biscotti

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Egg Nog Crème Brûlée with Fruit Cake Biscotti

Name: Egg Nog Crème Brûlée with Fruit Cake Biscotti
Prep time: 48 h
Cook time: 1 h 20 min
Yield: 8
Ingredients: 875ml full cream milk; 250ml thickened cream; 1 stick cinnamon; 6 whole cloves; 1 vanilla bean, split in half lengthways; 1 tsp freshly ground nutmeg; 8 eggs; 120g Chelsea Caster Sugar, plus extra for brûlée; 60ml brandy; 500g fruitcake (see recipe below)

Preparation

48 hours

Bake

1 hours 20 mins

Difficulty

Easy

Servings

This egg nog creme bruleen recipe takes two days preparation, however it's well worth the effort.

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Ingredients
Method

Ingredients

875ml full cream milk
250ml thickened cream
1 stick cinnamon
6 whole cloves
1 vanilla bean, split in half lengthways
1 tsp freshly ground nutmeg
8 eggs
120g Chelsea Caster Sugar, plus extra for brûlée
60ml brandy
500g fruitcake (see recipe below)

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

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Method

Combine milk, cream, cinnamon, cloves, vanilla bean and nutmeg in a large saucepan over medium heat. Bring to just below a boil. Pour into a clean container, cover and refrigerate overnight for flavours to infuse.

Preheat oven to 150ºC (130ºC fan).

Strain milk mixture through a fine sieve, discarding solids. Pour strained milk mixture into clean, large saucepan and bring to just below the boil. Set aside to cool slightly.

Combine eggs and Chelsea Caster Sugar in a large bowl. Use an electric beater on a slow speed to mix until just combined. Slowly pour in the warm milk mixture in a thin stream, beating constantly as you add until all combined. Add brandy and beat through.

Divide custard between the 8 x ramekins/jars. Place into a large, deep baking tray and pour boiling water into the tray, being careful not to get any in the custard, until the water comes approx. half way up the ramekins/jars. Carefully transfer to the oven and bake for 30 mins or until set. Allow to cool slightly then transfer to fridge and allow to set completely overnight.

To make fruit cake biscotti, preheat oven to 120ºC (100ºC fan). Use a very sharp knife to thinly slice fruit cake into rectangles roughly 7x4cm in size and 1cm thick (cleaning your knife between each cut makes this easier). Arrange on a baking tray and bake for 1 hour and 20 mins, turning half way. Remove from oven and allow to cool completely and harden.

Spoon 1 tsp Chelsea Caster Sugar on the top of each cooled custard pot. Swirl to coat the surface entirely then pour out any excess sugar. Use a brÃ»lée torch to burn the sugar (alternatively, place the pots on a tray and under your oven grill (200ºC) until dark golden and bubbly. Allow to sit for 1 hour for caramel layer to harden. Serve with fruit cake biscotti.