Eggnog Brûlée with Candied Clementine

Nestle Docello

Nestle Docello

Standard Supplier 28th August 2014
Nestle Docello

Nestle Docello

Standard Supplier

Eggnog Brûlée with Candied Clementine

Portions: 10


  • Ingredients
  • 80g caster sugar
  • 160ml water
  • 2 clementine skins, finely peeled and sliced
  • 500ml semi-skimmed milk 20g MAGGI Vegetable Liquid Concentrated
  • Fonds
  • 500ml whipping cream
  • 4g fresh nutmeg, grated, or 1tsp ground nutmeg
  • 110g NESTLÉ DOCELLO Crème Brûlée
  • 150g caster sugar


Heat the sugar and water in a saucepan. Bring to a boil and bubble for 5 minutes then add the clementine peels and simmer, uncovered, until the peels start to look translucent and liquid is slightly thickened, about 30 minutes.
While the clementine peels are simmering, heat the milk, cream and nutmeg in a saucepan and bring to the boil. Remove from the heat and stir in the brûlée powder, whisking continuously for approximately 2 minutes. Decant into moulds and place in the refrigerator to set for approximately 35 minutes.
Once set, dust each brulee with approximately 1 tablespoon of caster sugar. Caramelise the sugar by carefully glazing with a blowtorch or placing under a hot grill for 2-3 minutes.
Decorate with the clementine zest & serve.

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