Chef Gary Nicely of Naples Italian Restaurant stopped by to show us a holiday recipe.

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Chef Gary Nicely of Naples Italian Restaurant stopped by to show us a holiday recipe.

Egg Nog Creme Brulee

1 quart heavy cream

10 large egg yolks

11/4 cups granulated sugar

1 tsp pure vanilla extract

1/2 tsp ginger powder

1 tsp cinnamon

1/2 tsp nutmeg

1 tsp allspice

1/4 cup brandy

1/4 cup spiced rum

8 tbs sugar in the raw

8 -10 ramekins

1. Preheat oven to 325

2. Place heavy cream, granulated sugar, vanilla, brandy, rum, ginger, cinnamon, nutmeg and allspice into a medium saucepan. heat over medium-high and bring to a simmer. Remove from heat. Cover and allow to set for 15 minutes.

3. Slowly pour the cream mixture into the eggs, stirring continuously until all cream is incorporated. Pour the liquid into ramekins. Place ramekins into a large cake pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.

4. Bake until set, but still slightly loose in center, approximately 45 - 50 minutes or until internal temperature reaches 160 degrees. Remove and refrigerate fore at least 2 hours.

5. Evenly divide sugar in the raw on top of brulees. Using a torch or oven broiler, melt the sugar to form a crispy top.

6. Enjoy!

Chef Gary from Naples Italian shows us how to make a festive creme brulee - no torch required.

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