Eggnog Creme Brulee with Cranberry Orange Compote and Irish Sauce-Swan & Dolphin Resort Disney

Creme brulee with an eggnog flavoring mixed with a cranberry compote and topped with an Irish Sauce
Photo by Martha H.
Adapted from magicalrecipes.net

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from magicalrecipes.net

Ingredients

  • Eggnog Creme Brulee:

  • 2

    Cups Heavy Cream

  • 6

    Egg Yolks

  • 3

    Oz Sugar

  • 1

    Orange Zested

  • 2

    Tbsp Rum

  • 1/2

    Tsp Cinnamon Powder

  • 1/2

    Tsp Vanilla Extract

  • 1/8

    Tsp Nutmeg Powder

  • Cranberry Compote:

  • 1

    Cup Cranberry

  • 1

    Cup Sugar

  • 2

    Orange Zested

  • 2

    Orange Juiced

  • Irish Sauce:

  • 1

    Cup Sugar

  • 1

    Pinch Cinnamon

  • 1

    Cup Heavy Cream

  • 1

    Oz Butter

  • 1

    Oz Bourbon

Directions

Eggnog Creme Brulee: 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. Cranberry Compote: Mix cranberry, sugar, orange zest and orange juice together in bowl. Cover it and leave in refrigerator for 2 days. Put mixture in a saucepan 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. Irish Sauce: Caramelize the sugar in a saucepan, 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. Presentation: 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.

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