Hiland Dairy and UA Pulaski Tech teamed up to make an Eggnog Crème Brulée.

Original recipe yields 4 servings
Ingredient Checklist
2 cups Hiland Dairy eggnog
4 egg yolks
¼ cup white sugar
3 ounces Hiland Dairy cream cheese, softened
1 dash ground nutmeg (Optional)
1 dash ground cinnamon (Optional)
1 teaspoon vanilla extract (Optional)
Instructions Checklist
Step 1
Preheat oven to 350 degrees F (175 degrees C). Place 4 ramekins or custard cups into a shallow baking dish, and fill the dish with water to half-way up the sides of the ramekins.
Step 2
Pour the Hiland Dairy eggnog into a pan over medium heat. Cook and stir occasionally until the mixture simmers, about 10 minutes.
Step 3
Meanwhile, place the egg yolks and sugar into a mixing bowl; beat until light colored and frothy. Stir in the Hiland Dairy cream cheese until well blended and smooth. Whisk 1/4 cup of the heated eggnog mixture into the eggs. Gradually whisk the remaining eggnog into the eggs. Pour the mixture through a fine sieve to remove any egg strands. If desired, stir in the nutmeg, cinnamon, and vanilla. Pour into the prepared ramekins, dividing evenly.
Step 4
Bake in preheated oven until custard has set, 30 to 45 minutes. Centers should wiggle slightly when shaken, but not be soupy.
Step 5
Remove from oven and cool 30 minutes; refrigerate at least 3 hours before serving.

Nutrition Facts
Per Serving:

368 calories; protein 9g; carbohydrates 30.8g; fat 23.7g; cholesterol 306mg; sodium 88mg.