The Pat Kenny Show broadcast live from Anantara The Marker where Gareth Mullins took two lucky listeners, Deirdre and Pauline, under his skilled chef wing to show them how to cook. One of the recipes is this delicious festive dessert inspired by a popular American Christmas drink, eggnog!

Eggnog Crème Brûlée With Gingerbread Cookies

INGREDIENTS

• 5 large egg yolks
• 50g caster sugar & extra for dusting
• Nutmeg
• 300ml double cream
• 50ml milk
• 50ml brandy

METHOD

1. Heat the oven to 150°C and sit the ramekins in a deep roasting tray
2. Pour the milk, cream and brandy in a small pot
3. Grate in ¼ tsp fresh nutmeg onto cream
4. Put the egg yolks and sugar in a bowl and whisk well until pale in colour and lightly fluffy
5. Put the pan on a medium heat and bring to a light simmer, as soon as you see bubbles take off the heat
6. Pour the hot cream onto the eggs stirring with a whisk
7. Set a fine sieve over a wide jug or bowl, pour the hot mixture through to strain
8. Use a spoon to skin off any of the pale foam off the top and discard
9. Pour in just boiled water from the tap into the baking tray so it comes half way up the side of the ramekins
10. Put the tray in the oven and pour in the cream mixture right to the top
11. Bake for 30-35 minutes until the mix has softly set, they will wobble like jelly when set, important not to overcook them
12. Take from the oven and place on a wire rack and allow to cool slightly, then add them into the fridge for 4 hours or even overnight
13. When ready to serve, wipe the top of the dish and sprinkle with 1 ½ tsp of caster sugar and spread across the top of brûlée
14. Use a blow torch to caramelise the top of the brûlée.
15. I like to serve with gingerbread cookies!

Friday Food on The Pat Kenny Show with Gareth Mullins Executive Chef of The Anantara Marker Hotel. Follow Gareth on Instagram.

All with thanks to Cully & Sully.

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