Eggnog Cremes
- 2 cups half and half
- 5 large egg yolks
- 6 tablespoons sugar
- 1 1/4 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/4 cup bourbon
- 18 fresh cranberries
- 18 toothpicks
- 1 cup sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- Ground nutmeg
- Preheat oven to 325F.
- Place six 3/4 cup custard cups or souffle dishes in 13x9x2-inch baking pan.
- Bring half and half to simmer in heavy small saucepan.
- Remove from heat.
- Whisk yolks, sugar, vanilla and salt in medium bowl to blend.
- Gradually whisk hot half and half into yolk mixture.
- Whisk in bourbon.
- Divide mixture equally among custard cups.
- Pour enough hot water into baking pan to come halfway up sides of custard cups.
- Bake custard until knife inserted near center comes out clean, about 40 minutes.
- Remove custards from water.
- Cool on rack.
- Cover and refrigerate overnight.
- Line 2 baking sheets with aluminum foil.
- Lightly oil foil.
- Place 1 cranberry on the point of each toothpick.
- Combine sugar, light corn syrup and 1/4 cup water in heavy medium saucepan.
- Stir over low heat until sugar dissolves.
- Attach clip-on candy thermometer to saucepan.
- Increase heat to medium-high and boil without stirring until syrup is deep amber and thermometer registers 325F, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 15 minutes.
- Carefully pour 2/3 of syrup onto 1 prepared baking sheet, tilting sheet to spread caramel thinly; set baking sheet aside.
- Working quickly, tilt saucepan and carefully dip 1 cranberry into remaining hot syrup to coat lightly.
- Place candy-coated cranberry on second prepared baking sheet.
- Repeat with remaining cranberries.
- Allow caramel on baking sheet to cool and harden.
- Break caramel candy into 1- to 2-inch pieces.
- (Caramel candy and berries can be made 6 hours ahead.
- Let stand at room temperature.)
- Sprinkle custards with nutmeg.
- Stand a few candy pieces upright in custards.
- Remove cranberries from toothpicks; place 3 berries atop each custard.
egg yolks, sugar, vanilla, salt, bourbon, cranberries, toothpicks, sugar, light corn syrup, water, ground nutmeg
Taken from www.epicurious.com/recipes/food/views/eggnog-cremes-930 (may not work)