I recently had a Chef Q&A [1] question from Christian regarding crème brulées. Answering Christian’s question reminded me how much I love custards, especially baked custards like crème brulée. I used to make dozens of crème brulées daily as a pastry chef, and would always sample one for quality assurance purposes. I am a huge fan of anything sweet, rich and creamy, but since taking on the position of Chef Dad I can’t remember the last time I cooked a perfect crème brulée. I took my basic recipe and gave it a little holiday inspiration, the result is a decadent, rich baked custard. The festive flavours of eggnog, white chocolate and vanilla meld so beautifully with the mellow sweetness of honey, that I want to break out with a chorus of silent night. While the crushed candy cane adds a slight touch of minty freshness and still provides the caramelized sugar crust that you can “crack” with your spoon, a sure sign of a quality crème brulée!

Please don’t be afraid of the technique, this recipe is easy to prepare. There isn’t much chopping, and dicing, it is more measuring and mixing. Seriously, try this recipe, once you get the hang of the method and the steps, you’ll be baking custards with your eyes closed!

Happy Baking!
Chef Ryan Skelton

Christmas Crème Brulée
Makes: 12 (90 mL)
Prep Time: 30 minutes
Total Time: 80 minutes

1/3 cup (80 mL) Compliments honey
450 mL whipping cream (35%)
½ vanilla bean or 1 tsp (5 mL) pure vanilla extract
1 tiny pinch of sea salt
½ cup (125 mL) white chocolate chips or finely chopped white chocolate
450 mL eggnog
9 large egg yolks
12 tsp (60 mL) finely ground candy cane
Fresh mint sprigs for garnish

1. Pre-heat your oven to 250°F (121°C). Line a roasting pan with a damp cloth and set 12 ramekins on the cloth so they won’t slide around.
2. Combine the honey, cream, ½ of the eggnog, vanilla and pinch of salt in a sauce pan over medium heat. Scald the cream, but don’t let it boil, remove from the heat, add the white chocolate and let stand 5-10 minutes.
3. Separate the eggs, reserve the whites for another use. In a large bowl whisk together the egg yolks and remaining eggnog. While whisking, slowly incorporate the cream mixture, until well blended. Pass the custard through a fine mesh strainer into a cup or pitcher with a spout.
4. With a ladle, remove the bubbles off the top of the custard. Without spilling, divide the custard evenly between the ramekins.
5. Set the roasting pan on the middle rack of your oven. Carefully fill the roasting pan with enough hot water to come halfway up the sides of the ramekins. Bake the crème brulées until set, about 40-50 minutes.
6. Very carefully remove the roasting pan from the oven, and lift the crème brulées out of the pan. Let cool to room temperature, then cover and refrigerate overnight.
7. To serve, sprinkle the top of each crème brulée with the finely crushed candy cane and caramelize the sugar with a blowtorch or under a preheat broiler. Serve garnished with a sprig of fresh mint.

TIP – Use the leftover egg whites to make winter or holiday inspired meringues. You can use them to decorate your tree or eat them!