Eggnog Crème Brulee


  • 5 egg yolk
  • ½ cup sugar
  • 1 tsp vanilla extract
  • ¼ tsp nutmeg
  • ¼ tsp ground cinnamon
  • ½ tsp Rum extract
  • ⅛ tsp salt
  • 2 cup heavy cream
  • 1 tsp sugar
  • 1 ½ cup water
  • In a bowl, whisk the egg yolks and sugar until well blended and you have a light-yellow colour.
  • Add in the vanilla, nutmeg, cinnamon, run extract and salt and whisk to combine.
  • Add the cream and carefully whisk to combine. Do not over whisk, as you do not want to add air bubbles to the mixture.
  • Transfer the mixture to a large measuring cup. This will make it easier to fill your ramekins.
  • Evenly distribute the egg mixture between 6 ramekins.
  • Add 1 ½ cups of water to the inner pot and place the trivet inside the pot.
  • Gently place 3 ramekins on top of the trivet.
  • Pressure Cook on Low for 5 Minutes. When the time is up, allow for 10 Minutes natural release, then carefully quick-release the rest of the pressure.
  • Remove the lid and carefully lift out the ramekins and set them aside.
  • Repeat the cooking process with the remaining 3 ramekins.
  • Once all 6 ramekins are cooked, allow them to cool for 30 minutes on the countertop, then place them on a small tray, cover tightly with plastic wrap and refrigerate for 6 Hours or overnight.
  • When ready to serve, use a paper towel and gently pat the tops of the custard to remove any access moisture.
  • Sprinkle 1 tsp of sugar onto each custard, and gently shake it to evenly coat the top.
  • Brulee with a small kitchen torch to carefully caramelize the sugar or brulee with the broiler in your oven.
  • Arrange the rack in the oven to the highest position. Place the ramekins in the oven and turn on the broiler.
  • Keep an eye on them and rotate them as needed to ensure even browning.
  • Allow the sugar to harden for 2 Minutes before serving
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