- Yield: 6 servings
egg nog crème brulee with brown butter sugar cookie crumble, peppermint swirl crisp and black spiced rum chantilly
Recipe courtesy of Logan Dorr, Executive Chef, Abenaqui Country Club (Rye Beach, N.H.)
Ingredients
- Ingredients for Crème Brulee:
- heavy cream - 1 qt.
- vanilla bean - 1/4 ea., split (or 1/4 tsp. vanilla extract)
- egg yolks - 10 ea., fresh
- granulated sugar - 1 cup
- granulated sugar - as needed
- Ingredients for brown butter sugar cookie crumble:
- all-purpose flour - 3 cups
- baking soda - 1 tsp.
- baking powder - 1/2 tsp.
- unsalted butter - 1 cup, softened
- egg - 1 ea.
- vanilla extract - 1 tsp.
- brown butter - 2 Tbsps., warm
- Ingredients for peppermint swirl crisp:
- peppermint candies - to taste
- Ingredients for black spiced rum chantilly:
- heavy cream - 1 1/2 cups, cold
- black spiced rum - 3 oz.
- ultra sperse (modified cornstarch) - 1 tsp.
- powdered sugar - 1/4 cup
- cinnamon - to sprinkle
- nutmeg - to sprinkle
Instructions
Procedure for Crème Brulee:
- Combine heavy cream, vanilla bean or extract and salt in a medium sauce pot. Bring to a boil, then simmer 5 minutes.
- Prepare crème brulee dishes in the flattest bottom of a shallow hotel pan. Add water bath ¼” to rim.
- Combine eggs and 1 cup sugar. Mix with hands—don’t whisk too vigorously.
- Let mixture cool for 10 minutes at room temperature.
- Slowly temper in cream (with whisk) to egg/sugar mixture. Have a wet towel underneath whisking bowl to keep bowl from spinning.
- Pour into prepared dishes.
- Cook at 350°F (no fan) uncovered for 36 minutes.
- Remove dishes from water bath and cool on sheet pan.
- Sprinkle some additional sugar on top. Brulee lightly.
- Sprinkle on another layer of sugar. Brulee.
Procedure for Brown Butter Sugar Cookie Crumble:
- Set oven (low fan) to 375°F.
- Sift baking soda, baking powder and flour together in a stainless-steel mixing bowl.
- Mix egg, sugar, butter and vanilla with hands in a separate bowl.
- Shower in flour to egg/sugar mixture using your hands or a mixer.
- Cook 14 minutes. Cool.
- Lightly crumble over cooked crème brulee.
Procedure for Peppermint Swirl Crisp:
- Preheat oven (low fan) to 300°F.
- Place peppermints on oil Silpat 3” apart.
- Cool for 7 minutes and flatten.
- Cool at room temperature.
Procedure for Black Spiced Rum Chantilly:
- Freeze mixing bowl and whisk attachment for no more than 20 minutes.
- Mix all ingredients with whisk attachment.
- Spatula mixture into plastic piping bags with star tip.
- Keep cold.
Assembly:
- Let crème brulee cool for a minute so chantilly doesn’t melt.
- Pipe out chantilly with the star tip.
- Crumble cookie on top.
- Sprinkle cinnamon and nutmeg on chantilly.
- Place peppermint swirl crisp on top.
