Eggnog Crème Brûlée
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.
Servings: 6 servings
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!