PICHOLINE is one of the best restaurants in NEW YORK city and they serve up the BEST Egg Nog Creme Brulee! So next time you are in New York make sure to visit Picholine and say Marabous sent you!
Here is their famous and delectable recipe…
Yields 10 crème brulees (5” ramekin)
NEW YORK EGG NOG CREME’ BRULEE
1 1/2 cups sugar
1 quart, 6 ounces heavy cream
1 1/2 teaspoons freshly grated nutmeg
15 egg yolks
2 teaspoons brandy (optional)
Brown sugar, dried and sifted.
Pre-heat oven to 300°F.
In a medium heavy-bottomed sauce pot over medium heat, combine _ cup sugar with cream and nutmeg. Bring to a boil, remove from the heat.
In a stainless steel mixing bowl combine _ cup sugar with the egg yolks and whisk.
Re-heat the cream, then slowly add the cream to yolks to temper. Whisk in the brandy (if using), strain and pour 2 ounces into each 5-inch oval, ribbed mold. Tranfer to the oven and bake in a water bath (pan large enough to hold molds, filled with hot water to come half way up the side of the mold) for 25 minutes or until it sets (if you tap the mold, the mixture should not wiggle). Note: if it is convection oven make sure the fan is set to low or off.
Remove from the oven and place on a rack to cool and let set in the fridge.
When ready to serve, sprinkle 1 tablespoon dry brown sugar on top of each crème brulee, spread evenly and tap off excess. Using a torch brulee the sugar to a dark, golden colour. Serve immediately.
35 W. 64th St
New York City
Image and recipe: Picholine
Last Image: Marabous