Have your creme brulee and eat it, too! With no added guilt! This skinny eggnog creme brulee has all the flavor of your holiday favorite, just a little skinnier.
Dish Count :: 1 Saucepan, 1 Bowl, 8 (or so) Ramekins, 1 13×9 pan
Realizing you don’t know how to sleep next to your husband anymore is a real weird problem to have. You realize that two full size humans and one human sized dog just don’t fit onto a queen bed anymore, and that the dog insists that his spot at the foot of the bed is sacrosanct and will not budge for anyone, especially someone deemed an intruder during his 9pm-4am shift of sleeps with mom.
The most first worldiest of problems here, friends!
Ben has been juggling night shifts, and now has a nursing continuation class this morning right in the middle of his usual sleep time, which we could all agree is no bueno. So he decided a few hours of shut eye would be a good idea and at 2 am came in to try and squeeze into bed between me and the dog. To no avail.
90 pounds of dead weight Huck is not easy to move at 2 am, a sleeping wife that wakes from a dead sleep to the sound of a door opening ready to do battle is well, not pleasant either. Poor Ben. Someone please take sympathy on this man.
So he squeezed in, cuddling with me – which let me tell you – I forgot what it’s like to fall asleep in your husband’s arms, and him finangling some space around the dog for his feet. It was not the most restful sleep for either of us. Send prayers for a well caffeinated day.
If you’re not burned out on pumpkin yet – try these!
Skinny Eggnog Creme Brulee
1 Vanilla Bean, halved and scraped of seeds and reserved
2 cups Half and Half
1 ½ cup Milk
¼ cup Sugar
½ tsp Salt
2-3 tsp Rum Extract
1/2 tsp Nutmeg, ground
1 tsp Cinnamon, ground
1/4 tsp Cloves, ground
5 Egg Yolks
2 Tablespoons Cornstarch
8 tsp Fine Sugar
Adjust your oven rack to the middle position and heat oven to 300 degrees.
In a sauce pan combine vanilla bean, vanilla bean seeds (caviar), half and half, milk, sugar, salt, and rum extract and spices. Whisk to combine and bring the mixture to a heavy simmer/low boil. Remove from heat.
In a small bowl or dish whisk together the egg yolks and cornstarch until they are combined and smooth. Temper the eggs with about a 1/2 cup of the hot milk mixture, whisking the milk into the eggs as you pour. This will prevent the eggs from curdling. Once the eggs are tempered, whisk the whole thing into hot milk mixture.
Bring the entire custard mixture to a boil over medium high heat, whisking frequently. Whisk until thickened, about 1 to 2 minutes. Remove from heat and strain into a bowl to remove any clumps and vanilla bean.
Bring 2 quarts of water to a boil.
Place ramekins or other creme brulee dishes into a roasting pan. Divide the thickened custard mixture into the dishes. Place the pan and custard onto the oven rack and pour the boiling water around the ramekins until the water comes about ½ way up the sides of the dishes. Gently slide into oven and bake for 30 minutes.
Transfer the custards to a wire rack to allow to cool to room temperature. Cover with plastic wrap and refrigerate until cold.
When ready to torch, dab away any condensation from the tops of the custards. Sprinkle custards with fine sugar and caramelize with a torch or under a pre-heated broiler. Serve immediately.
Recipe adapted from my Skinny Pumpkin White Chocolate Creme Brulee