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Eggnog Crème Brûlée Recipe

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4.4 from 3 reviews

This indulgent Eggnog Crème Brûlée combines the rich, creamy custard of traditional crème brûlée with the festive flavors of eggnog, nutmeg, and cinnamon. Baked in a water bath until perfectly set, then topped with a crisp caramelized sugar crust, it’s a decadent holiday dessert perfect for celebrations or cozy nights in.

Ingredients

Custard

  • 2 cups Egg Nog
  • 1 cup Heavy Cream
  • 6 large Egg Yolks
  • 1/2 cup Granulated White Sugar
  • 1 tsp Vanilla Extract
  • 1/4 tsp Ground Nutmeg
  • 1/4 tsp Ground Cinnamon
  • Pinch of Salt

For Caramelizing

  • 3 tbsp Granulated White Sugar (for caramelizing)

Instructions

  1. Preheat and prepare baking setup: Preheat your oven to 325°F (163°C) and position the rack in the center. Arrange six ramekins in a baking dish that’s deep enough to hold the ramekins securely, then set aside.
  2. Heat custard base: In a saucepan, whisk together the eggnog, heavy cream, ground nutmeg, ground cinnamon, vanilla extract, and a pinch of salt. Warm the mixture over medium heat until it just begins to simmer, then remove from heat.
  3. Temper the eggs: In a separate bowl, whisk the egg yolks and 1/2 cup of granulated sugar until pale and slightly thickened. Gradually add about half a cup of the warm eggnog mixture to the yolks while stirring constantly to temper, preventing the eggs from scrambling. Repeat this process slowly with the rest of the hot mixture, whisking for 30 seconds after each addition.
  4. Strain and fill ramekins: Pour the custard mixture through a fine sieve into a clean container to remove any cooked egg bits. Evenly divide the smooth custard into the prepared ramekins.
  5. Prepare water bath and bake: Pour hot water into the baking dish around the ramekins until it reaches about two-thirds up their sides. Loosely cover the baking dish with aluminum foil and bake in the oven for 40-45 minutes, or until the edges of the custard are set but the center is still slightly jiggly.
  6. Cool and chill: Carefully remove the ramekins from the water bath and allow them to cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let the custard fully set and flavors develop.
  7. Caramelize the sugar topping: Just before serving, sprinkle an even layer of the 3 tablespoons granulated sugar over the surface of each custard. Use a kitchen torch to caramelize the sugar until golden and crispy. Alternatively, place ramekins on a baking sheet and broil them for a few minutes, watching carefully to avoid burning.
  8. Serve: Allow the caramelized sugar to cool and harden for 30 to 60 seconds, then serve immediately and enjoy the creamy, festive dessert.

Notes

  • Use full-fat heavy cream for the richest, creamiest texture.
  • Tempering the eggs slowly with warm custard prevents curdling and ensures a smooth custard.
  • The water bath (bain-marie) is essential for gentle, even cooking to prevent cracking or curdling of the custard.
  • Chilling the custard overnight improves texture and flavor.
  • If you don’t have a kitchen torch, broiling works but watch the sugar closely to prevent burning.
  • For an extra festive touch, garnish with a sprinkle of ground cinnamon or a few whole nutmeg shavings before serving.

Find it online: https://bitezly.com/eggnog-creme-brulee-recipe-2/