Egg Nog Creme Brulee Recipe by Chef Josh Kitchens

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A JP Charlotte’s Signature locally inspired Christmas Dessert we love is our Egg Nog Creme Brulee. Nothing quite says Merry Christmas as much as this delightful sweet ending.

Our Egg Nog Creme Brulee is composed using local fresh farm eggs and our course enlightened with our signature blend of Woodford Reserve Bourbon. To pack some punch we top ours with caramelized sugar with a pungent Blueberry Confit. Our Blueberry Confit is slowly simmered with lemon to enhance the blueberry component and fresh ginger to add a slight spice for the palate. You can find this offering during our Christmas Brunch or stop in and try it on our JP Charlotte Seasonal Dessert Menu.

Put your baking skills to the test and try Chef Kitchens Recipe for your family to enjoy at home this holiday season.

Egg Nog Creme Brulee Ingredients:

  • 24 Egg Yolks
  • 1.5 cup of sugar
  • 2 1/4 tsp nutmeg
  • 1.5 tsp salt
  • 6 cups heavy cream
  • 3 cup milk
  • 3 tablespoons of Bourbon

Combine Eggs, Sugar and Salt in a mixer and whip until well incorporated and fluffy. Approximately 2 minutes. Add Cream, Milk, Bourbon and Nutmeg. Divide mix evenly between preferred baking dishes. Place portioned egg nog dish inside of hotel pans and fill with hot water half way up the ramekins or preferred baking dish. Bake a 275° for 45 minutes.

Blueberry Confit Ingredients:

  • 6 cups blueberries
  • 1 lemon zest
  • 1 minced ginger
  • 0.5 cup sugar
  • mint – chopped

Add blueberries, lemon zest, ginger and sugar to a sauce pan. Let simmer on low until blueberries begin to break down and liquid begins to thicken. Fold in mint. Let cool appropriately.

Enjoy your delicious Holiday Dessert with you family!

Happy Eating!

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