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Eggnog Crème Brûlée Recipe

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4.3 from 11 reviews

This Eggnog Crème Brûlée is a festive twist on the classic French dessert, combining the rich, creamy texture of traditional crème brûlée with the warm, spiced flavors of eggnog. Perfect for holiday gatherings, this custard dessert features a silky smooth base infused with nutmeg and vanilla, topped with a perfectly caramelized sugar crust for a delightful contrast in texture.

Ingredients

Custard Base

  • 250 g whipping cream or heavy cream
  • 200 g eggnog
  • 3 large egg yolks
  • 60 g granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Sugar Topping

  • 40 g granulated sugar (for topping)

Instructions

  1. Prep: Preheat the oven to 325°F (163°C). Arrange 4 ramekins on a baking tray that is at least 1 inch deep and set aside. Boil a kettle of water for the water bath.
  2. Heat cream mixture: In a small saucepan, combine the whipping cream and eggnog. Heat on low-medium heat until the mixture just begins to simmer, then remove from heat.
  3. Whisk egg mixture: In a medium mixing bowl, whisk together the egg yolks, 60 g granulated sugar, vanilla extract, ground nutmeg, and salt until smooth and combined.
  4. Temper the egg mixture: Slowly and carefully pour the hot cream and eggnog mixture into the egg yolk mixture while whisking constantly. This gradual combining prevents the eggs from scrambling and results in a smooth custard base.
  5. Fill ramekins: Using a ladle, pour the custard mixture into the prepared ramekins, filling them nearly to the top. Gently dab the surface with a paper towel to remove any large air bubbles for an even custard texture.
  6. Water bath: Place the baking tray with ramekins into the preheated oven. Carefully pour the hot water into the baking tray until it reaches about halfway up the sides of the ramekins, creating a bain-marie to ensure gentle, even cooking.
  7. Bake: Bake for 28-30 minutes, or until the edges and surface appear set but the centers still have a slight jiggle when gently shaken, indicating perfect custard consistency.
  8. Chill: Carefully remove the baking tray from the oven. Pour out some of the hot water so it’s easier to handle, then transfer the ramekins to a wire rack to cool completely. Refrigerate the custards for at least 4 hours or preferably overnight to fully set and develop flavor.
  9. Bring to room temperature: About 30 minutes prior to serving, remove the custards from the fridge and allow them to reach room temperature. This step prevents condensation from forming under the sugar topping.
  10. Sugar topping: Sprinkle approximately 1 tablespoon of granulated sugar evenly over the top of each custard. Using a kitchen blowtorch, caramelize the sugar by moving the flame quickly and continuously over the surface until it melts, bubbles, and turns a rich golden brown. Let the sugar harden for about 5 minutes before serving to achieve the signature crispy crust.

Notes

  • Use whole, fresh egg yolks for the best custard texture.
  • Heating the cream and eggnog before combining helps create a smooth custard and prevents cooking the eggs prematurely.
  • The water bath is essential for gentle, even baking to avoid cracking or curdling the custard.
  • Chilling overnight improves the flavor and texture.
  • If you don’t have a kitchen torch, you can use the broiler setting in your oven to caramelize the sugar, but watch carefully to avoid burning.
  • Letting the custard come to room temperature before torching ensures a smooth sugar crust without condensation.

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