Chef Darnell Harness (Simply Dine Catering, Henderson, Nevada)
Serves 10
2 pounds Krispy Kreme® doughnuts
2 cups eggnog
2 cups half-and-half
6 large eggs
1½ cups sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
½ cup coffee-flavored or white chocolate liqueur
1 teaspoon sea salt
1 teaspoon pure vanilla extract
1 tablespoon sugar
3 tablespoons unsalted butter, melted
6 large egg yolks
¾ cup sugar
½ teaspoon ground ginger
½ teaspoon cinnamon
¼ cup cookie butter
3 cups heavy cream
Pinch salt
Take the doughnuts and leave them out for 4 days until they are hard. In a large bowl, add the eggnog, half-and-half, eggs, sugar, nutmeg, cinnamon, liqueur, salt, and vanilla. With a wire whisk, beat the ingredients until the mixture is smooth. In the same bowl, add the cutup doughnuts, and refrigerate overnight. In a greased 9- by 13-inch pan, pour the doughnut and custard mixture in, and sprinkle 1 tablespoon of sugar over the top. Place the pan in a preheated 350°F oven, cook for 30 minutes, and remove.
Drizzle melted butter over the mixture, return to the oven, and cook for another 30 minutes or until the custard looks set and is golden brown.
In a bowl, whisk together the egg yolks, sugar, and spices until smooth and creamy. In a saucepan place the heavy cream, cookie butter, and salt, and whisk until the mixture is smooth and combined.
Bring the mixture to a simmer. Ladle some of the warm heavy cream-cookie butter mixture into the bowl with the egg mixture to temper it. Pour the mixture back into the heavy cream, and bring the heat back up to simmer.
Cook the mixture until the temperature is 170°F or the mixture coats the back of a spoon. Strain the mixture twice, and let it cool at room temperature for 30 minutes. Pour the mixture in a squirt bottle and refrigerate until ready to use.