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Chai Eggnog Crème Brûlée Recipe

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4.3 from 8 reviews

Indulge in a festive twist on classic crème brûlée with this Chai Eggnog Crème Brûlée recipe. Combining creamy eggnog and warming chai spices, this silky custard dessert is baked to perfection and topped with a rich, caramelized sugar crust. Perfect for holiday gatherings or cozy evenings, it delivers comforting flavors with an elegant presentation.

Ingredients

Custard Base

  • 1 cup heavy whipping cream
  • 1 cup full fat eggnog
  • 1 1/4 tsp chai spices (blend of cinnamon, cardamom, ginger, cloves, and black pepper)
  • 4 large egg yolks
  • 1/3 cup granulated sugar (plus more for brûléeing the top)

Instructions

  1. Preheat oven: Preheat your oven to 325°F (163°C). Boil a kettle of water and place a tea towel in a large baking dish that will fit a gratin dish holding over 3 cups of liquid.
  2. Heat cream mixture: In a saucepan over medium heat, combine the heavy cream, eggnog, and chai spices. Heat gently until just steaming and reaching 160°F (71°C), then remove from heat and let cool slightly.
  3. Whisk egg yolks: Set a medium bowl on a damp cloth and whisk together the egg yolks and 1/3 cup granulated sugar until pale and fully combined.
  4. Temper eggs: Slowly drizzle about 1/4 cup of the warm cream mixture into the eggs while whisking continuously to prevent scrambling. Gradually add the rest of the cream mixture in the same way until fully incorporated.
  5. Prepare the baking setup: Place the gratin dish inside the tea towel-lined baking dish. Pour the custard mixture into the gratin dish. Carefully pour boiling water into the baking dish around the gratin dish until it reaches halfway up the sides.
  6. Bake custard: Place the baking dish in the oven and bake until the edges are set but the center slightly jiggles, about 35-40 minutes. The custard should remain creamy and softly set.
  7. Cool custard: Remove the gratin dish from the water bath and place it on a wire rack to cool for 2-3 hours, then refrigerate until fully set.
  8. Caramelize sugar topping: On the day of serving, evenly sprinkle 2-3 tablespoons of granulated sugar over the custard surface, tilting the dish to cover all edges. Use a kitchen torch to caramelize the sugar until it bubbles and turns a deep brown. Allow to harden for a few minutes before serving.
  9. Serve: Serve the Chai Eggnog Crème Brûlée chilled with the signature crunchy caramel topping, perfect for a winter dessert treat.

Notes

  • Chai spices can be purchased pre-mixed or made at home using cinnamon, cardamom, ginger, cloves, and black pepper.
  • Be patient when tempering the eggs to avoid curdling.
  • Make sure the custard cools completely before covering to avoid condensation.
  • Use a kitchen torch for best caramelization results; alternatively, place under a broiler very briefly, watching carefully.
  • This dessert can be prepared a day ahead for convenience.

Find it online: https://bitezly.com/chai-eggnog-creme-brulee-recipe/