"Your cookies are too delicious! It’s difficult to only have a few!"
- San Francisco, CA
Recipes
Sure to make you love Anna's Thins even more!
Eggnog Crème Brule
| amount | item |
|---|---|
| 500 mL | cream (35%) |
| 500 mL | eggnog |
| 250 g | sugar |
| 200 g | egg yolks (Approx. 10) |
“Serve with Anna’s Ginger Thins tucked into the top or side of the dish.”
Directions:
Preheat oven to 360 F.
Mix cream, eggnog and sugar in a heavy bottom sauce pan, and place on low heat. Allow milk to come to a quick boil.
In a stainless steel bowl whisk the yolks together, then slowly using a strainer begin to pour a little of the warm cream mixture in to the yolks, until the yolks are tempered (as warm as the milk) then add the remaining cream mixture, constantly whisking.
Remove foam, and pour in to a 2.5 oz ramekin, Fill a pan half way with warm water and gently place the ramekins in the water bath.
Place in oven at 360º F and bake for 35 minutes.
Serve with Anna’s Ginger Thins tucked into the top or side of the dish.
* Courtesy of Tarik Belmoufid at Longview Steakhouse, Longview, AB.