Nog Crème Brûlée

Nog Crème Brûlée

From Silkology: the delicious art of cooking with Silk

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Servings
6
Total Time
20 min
+ refrigeration

Did you know Silk® has a ton of tasty recipes, like  this one for Nog Crème Brûlée? https://silk.com/recipes/nog-cr%C3%A8me-br%C3%BBl%C3%A9e

Ingredients

  • 3 cups Silk Nog Original*
  • 3 Tbsp organic cornstarch
  • 1/4 tsp freshly grated nutmeg
  • 6 oz good quality white chocolate, chopped
  • 1 Tbsp margarine (or butter)
  • 1/2 tsp salt
  • 6 Tbsp demerara sugar for brûlée

*If Silk Nog isn’t in season, try this recipe with Vanilla soy, almond, coconut or cashewmilk. Also increase nutmeg to 1/2 tsp and add 1/4 tsp cinnamon.

Dish up your review

  • Nog Crème Brûlée

    Ratings: 
    5
    Average: 5 (1 vote)
    Massachusetts

    Great!

    I love this recipe. I'm always looking for new recipes that are Silk friendly, this one is great.
  • Nog Crème Brûlée

    Ratings: 
    4
    Average: 4 (1 vote)
    Wisconsin

    Pure Decadence

    This looks so incredibly wonderful! I would love this melt in your mouth treat...as long as someone else prepared it for me. I tend to shy away from recipes with ingredients that I have never heard of.
  • Nog Crème Brûlée

    Ratings: 
    5
    Average: 5 (1 vote)

    Yummy!

    Fantastic Recipe!
  • Nog Crème Brûlée

    Ratings: 
    5
    Average: 5 (1 vote)
    Alabama

    Awesomely Delicious with coconut milk

    I love thei easy to do recipe. I prefer to use Silk coconut milk. I also sprinkle a little grated coconut on top before torching to get a toasted coconut taste, but my sis likes to put the grated coconut on after the brulee to have the fresh coconut topping. Either way, It is awesome and easy.
  • Nog Crème Brûlée

    Ratings: 
    5
    Average: 5 (1 vote)

    Creme Brulee is back in my life!

    After having almost a large part of my digestive tract removed, and having to be on the GAPS diet, I missed so badly all the delicious things I once ate without a second thought. Creme brulee was my all-time favorite food but it's been years since I had made it because it's always dairy! This recipe tastes just like the real thing, and brings back all the joy my pre-condition days brought! Thank you, Silk!
  • Nog Crème Brûlée

    Ratings: 
    1
    Average: 1 (1 vote)

    Not good.

    No enough information.
  • Nog Crème Brûlée

    Ratings: 
    4
    Average: 4 (1 vote)

    Easy and tasty

    Pretty easy for what I've always considered a fancy dessert. Very sweet though, I would like to find a way to make it less sweet...maybe not using Silk Nog but -another, less sugary non-dairy Silk. Silk Nog is SO GOOD on its own anyway! I'll be making this for the dessert table this Thanksgiving.
  • Nog Crème Brûlée

    Ratings: 
    1
    Average: 1 (1 vote)

    Boooo

    Boooo there is milk in white chocolate.
  • Nog Crème Brûlée

    Ratings: 
    4
    Average: 4 (1 vote)

    More info would be helpful

    I have this in the fridge setting right now, so still have to see how it comes out. I agree with another reviewer that more info would be helpful, i.e., bring to soft boil over low? Keep whisking or not? How thick should it be - cling to finger or spoon or just kinda thick? The recipe says 10 min over low hear, but mine didn't thicken until 20 minutes, while whisking, and even then I wasn't sure it was thick enough. I also agree that it would be great to have a recipe that is vegan, since so many silk nog drinkers want to avoid the dairy that is in the while chocolate called for in this recipe. Will report back how it tastes!
  • Nog Crème Brûlée

    Ratings: 
    4
    Average: 4 (1 vote)

    Re: More info would be helpful

    Also, would be helpful in planning to serve if we knew how long it should take to set. 2 hours? 8? Overnight? Put under broiler right out of fridge or let come to room temperature? Why Demerara and not Turbinado sugar, which may be easier to find and seems similar/same? Thanks!

Read and Review

Nog Crème Brûlée

Preparation

  • Whisk together 1/4 cup nog and cornstarch in a small bowl. Pour remaining nog in a saucepan over low heat and whisk in cornstarch mixture.
  • Simmer gently until mixture thickens, about 10 minutes.
  • Remove from heat and whisk in nutmeg, white chocolate, margarine and salt until smooth.  Pour into ramekins and refrigerate until set.
  • To brûlée, sprinkle each ramekin with 1 Tbsp demerara sugar and place on baking sheet under broiler (or use a torch) until sugar caramelizes and turns golden brown.