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This Eggnog Crème Brûlée is a festive twist on the French classic crème brûlée dessert. Made with creamy eggnog, warm spices, and a caramelized sugar crust, this dessert is silky, spiced, and perfect for the holidays. Enjoy it after Christmas dinner or for date night as a sweet indulgence.
For more holiday treats, try Eggnog Cheesecake, Jamaican Black Cake, Sorrel Drink Recipe, and Christmas Peppermint White Hot Chocolate next.
Table of Contents
- What is Eggnog Crème Brûlée?
- What does Crème Brûlée taste like?
- Here’s Why You’ll Love this Crème Brûlée Recipe
- Tools You’ll Need
- Recipe Tip
- Ingredients You’ll Need
- How to Make Egg Nog Crème Brûlée
- How to Make Crème Brûlée Without a Torch
- Recipe Substitutions and Tips
- Recipe Notes and Tips for the Best Crème Brûlée
- Can I Make this Ahead of Time?
- Storage Instructions
- Reheating
- Frequently Asked Questions (FAQs)
- Interested in more Sweet Recipes? Check These Out!
- Eggnog Crème Brûlée Recipe
What is Eggnog Crème Brûlée?
Crème Brûlée (French for “burnt cream”) is a French dessert traditionally made with eggs, cream, sugar, and vanilla. The baked custard is topped with a caramelized sugar crust, that you can crack with a spoon.
What does Crème Brûlée taste like?
Crème brûlée tastes like a rich vanilla pudding. Adding egg nog deepens that flavour and adds a warm, spiced quality that makes this perfect to enjoy during the holiday season.
Here’s Why You’ll Love this Crème Brûlée Recipe
- Great for Parties: Whether it’s a birthday, anniversary, holiday or dinner party, crème brûlée always makes the occasion even more special! It’s simple but has a stunning presentation.
- Easy to Make: Although crème brûlée is served at fancy restaurants, it’s very easy to prepare with just a few simple ingredients. And using the kitchen torch is fun and a great way to expand your expertise in the kitchen.
- Delicious Dessert: Velvety eggnog-infused crème brûlée has a perfectly torched sugar crust. It’s a delightful contrast of textures and warm, vanilla flavour.
Tools You’ll Need
- 6 Ramekins: The custard is evenly divided between 6 ramekins for individual servings.
- Saucepan: Use this to combine the custard ingredients.
- Whisk: Use to combine ingredients.
- Deep Baking Dish: The dish has to be deep enough to contain the ramekins for a water bath.
- Aluminum Foil: Cover the filled ramekins with this so they don’t burn or cook too fast.
- Plastic Wrap: Wrap the individual ramekins with this when chilling them.
- Kitchen Torch/Culinary Torch: This is how you get the caramelized sugar crust and crack.
Recipe Tip
If you don’t have a kitchen torch, use your oven broiler for the same caramelized topping.
Ingredients You’ll Need
- Egg Nog: Thick, creamy and sweet, egg nog is the star ingredient in this recipe and the main source of flavour.
- Heavy Cream: This cuts through the rich flavor of the egg nog for a balance of flavours.
- Egg Yolks: Use room temperature eggs. Save the egg whites for breakfast or another recipe.
- Granulated White Sugar: This sweetens the custard and makes the crust.
- Vanilla Extract: This imparts vanilla flavour.
- Spices: Ground nutmeg and ground cinnamon enhances the taste of the egg nog.
For Serving
- Granulated White Sugar: Sprinkled on top and torched to create the classic caramel crust.
How to Make Egg Nog Crème Brûlée
- Preheat the Oven: to 325°F (163°C) and position the rack in the center of oven. Place six ramekins in a baking dish that’s at least as deep as the ramekins and set aside.
- Warm the Cream & Eggnog: Whisk together the eggnog, heavy cream, ground nutmeg, ground cinnamon, and a pinch of salt in a saucepan, then heat over medium until it just begins to simmer.
- Whisk the Yolks & Sugar: In another bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened.
- Temper the Eggs: Then slowly add 1/2 cup of the warm eggnog mixture to the sugar-egg mixture while stirring constantly. This is to temper the eggs and avoid curdling (you don’t want it to be frothy). Add in the vanilla extract then stir for 30 seconds with a whisk.
- Strain & Pour: Pour the mixture through a fine sieve and divide evenly between the ramekins.
- Bake in a Water Bath: Pour hot water into the baking dish until the water comes about 2/3 up the sides of the ramekins. Cover the baking dish loosely with aluminum foil and place in the preheated oven. Bake for about 40-45 minutes or until the custard is set around the edges but slightly jiggly in the center.
- Cool & Chill: Remove the ramekins from the water bath and let them cool to room temperature. Then, cover with plastic wrap once chilled and refrigerate for at least 4 hours or overnight.
- Torch & Serve: Just before serving, sprinkle a thin, even layer of granulated sugar over the custard. Use a kitchen torch to caramelize the sugar until it forms a crispy top. Allow the sugar to cool and harden for 30 to 60 seconds, serve immediately and enjoy!
How to Make Crème Brûlée Without a Torch
Although a kitchen torch is the easiest way to achieve that iconic topping, there is another method. After sprinkling a thin layer of sugar over the cooked and cooled custard, place the ramekins under a broiler for a few minutes.
Watch them carefully to prevent burning. You may need to rotate the ramekins.
Recipe Substitutions and Tips
- No Ramekins: You can use any oven-safe dish to bake crème brûlée. However, the cooking time may vary.
- Additional Toppings: Consider toppings like whipped cream, berries and mint sprigs.
- Creme Brulee Flavours: There are so many ways to flavour this dessert. Try vanilla, chocolate, lemon creme or coconut creme if eggnog isn’t your thing.
Recipe Notes and Tips for the Best Crème Brûlée
- Do not skip the water bath. This technique ensures even cooking.
- Give yourself time. While this recipe is easy, it requires a significant amount of time to do it right. Make it a day in advance if possible.
- Crème brûlée is done when the edges are solid and the center is slightly jiggly. Cooking times may vary based on the size of your ramekins and the amount of water in the baking pan. They’re set when the thermometer reads 170°F (77°C).
- Sugar and torch just before serving. If you don’t plan to serve all 6, only caramelize the tops of those you plan to serve immediately. Torched tops don’t store as well because they soften.
- Kitchen torches don’t usually come with a butane fuel cartridge. So make sure you have everything you need before making eggnog crème brûlée.
- Be careful when handling the kitchen torch. Don’t touch the dish or the dessert when freshly torched or you may burn yourself.
Can I Make this Ahead of Time?
Yes. Crème brûlée needs at least 4 hours in the refrigerator so its a good idea to make this dessert 1 day ahead.
Storage Instructions
Cover leftover custard (without sugar crust) with plastic wrap and store it in the fridge for up to 3 days.
Reheating
Do not reheat this dessert. However, you can add sugar on top and torch it.
Frequently Asked Questions (FAQs)
If your dessert is runny, then it wasn’t baked for long enough. The edges should be set with just a slight jiggle at the center. Pop them back in the oven and check them periodically until they are done.
Although the origin of the dessert has been debated, the first written recipe for crème brûlée appeared in 17th century French cookbook.
Crème brûlée is traditionally served cold. You can eat it at room temperature but it’s too soft to be served hot.
You can definitely make crème brûlée with eggnog! This holiday dessert is a delicious fusion of two treats I can’t get enough of. It’s decadent, comforting and unbelievably easy to prepare.
Crème brûlée is a thick custard with a caramelized topping. Flan, while also a custard, is thinner with a soft caramel sauce. Flan is popular in Latin American cuisine whereas crème brûlée is from France.
Interested in more Sweet Recipes? Check These Out!
- Jamaican Busta Candy (Stagga Back)
- Tamarind Balls
- Gizzada
- Grater Cake
- Jamaican Sweet Potato Pudding
- Easy White Chocolate Brownies with Chocolate Chips
- Soft and Chewy Ginger Molasses Cookies
- Jamaican Sweet Potato Pudding
Brown Sugar Cinnamon French Toast
Strawberries and Cream French Toast Bake
Cornmeal Pudding
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Eggnog Crème Brûlée
Equipment
- 6 Ramekins 4–6 oz size, oven-safe
- Saucepan To heat eggnog and cream mixture
- Whisk For mixing custard smoothly
- Deep Baking Dish Used for the water bath (bain-marie)
- Aluminum Foil Optional — to loosely cover while baking
- Plastic Wrap For covering and chilling custards in fridge
- Kitchen Torch To caramelize the sugar topping
Ingredients
- 2 cups Egg Nog
- 1 cup Heavy Cream
- 6 lrg Egg Yolks
- 1/2 cup Granulated White Sugar
- 1 tsp Vanilla Extract
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Ground Cinnamon
For Serving
- 3 tbsp Granulated White Sugar, for caramelizing
Instructions
- Preheat oven to 325°F (163°C) and position the rack in the center of oven. Place six ramekins in a baking dish that's at least as deep as the ramekins and set aside.
- Whisk together the eggnog, heavy cream, ground nutmeg, ground cinnamon, and a pinch of salt in a saucepan, then heat over medium until it just begins to simmer.
- In another bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened. Then slowly add 1/2 cup of the warm eggnog mixture to the sugar-egg mixture while stirring constantly. This is to temper the eggs and avoid cooking the eggs. Stir for 30 seconds with a whisk. Repeat until finished.
- Pour the mixture through a fine sieve and divide evenly between the ramekins.
- Pour hot water into the baking dish until the water comes about 2/3 up the sides of the ramekins. Cover the baking dish loosely with aluminum foil and place in the preheated oven. Bake for about 40-45 minutes or until the custard is set around the edges but slightly jiggly in the center.
- Remove the ramekins from the water bath and let them cool to room temperature. Then, cover with plastic wrap once chilled and refrigerate for at least 4 hours or overnight.
- Just before serving, sprinkle a thin, even layer of granulated sugar over the custard. Use a kitchen torch to caramelize the sugar until it forms a crispy top. Alternatively, you can place the ramekins under a broiler for a few minutes, but watch carefully to prevent burning.
- Allow the sugar to cool and harden for 30 to 60 seconds, serve immediately and enjoy!
