This Eggnog Crème Brûlée is going to make you fall in love with the creamy, warm taste of eggnog and the gratifying snap of a caramelized sugar topping.
It seems elegant, but it’s actually very easy to create. It’s great for the holidays.
Every bite feels like a hug because of the creamy eggnog taste, smooth custard, and golden sugar crust. I’ve made this for family get-togethers, and it’s usually the dessert that gets folks talking and coming back for more.
Let’s get started and make this wonderful dessert!
For the custard:
- 4 big egg yolks
- 1/3 cup of sugar in granules
- 1 1/2 cups of eggnog, either store-bought or homemade
- 1/2 cup of heavy cream
- 1/2 teaspoon of vanilla extract
- 1/4 teaspoon of ground nutmeg
For the topping of caramelized sugar:
- 1/4 cup of sugar in granules
Tools you’ll need:
- Bowls for mixing
- Whisk
- Strainer with fine mesh
- Ramekins (four little or two large)
- Baking dish (for the water bath)
- A kitchen torch or broiler for caramelizing
1. Warm up the oven:
Set your oven to 325°F. Put your ramekins in a baking dish.
2. Combine the custard base:
Whisk the egg yolks and sugar together in a bowl until they are light and creamy. On medium heat, cook the eggnog, cream, vanilla, and nutmeg in a saucepan until they start to steam. Don’t let them boil.
While whisking continually, slowly add the warm liquid into the yolks. Use a fine-mesh strainer to filter into a pouring jug.
3. Fill the ramekins and bake:
Fill the ramekins with the custard, then fill the baking dish with boiling water until it comes halfway up the sides of the ramekins. Bake for 35 to 40 minutes, or until the centers are set but still a little wobbly.
4. Let the custard cool:
Take the ramekins out of the water bath and let them cool down to room temperature. After that, put it in the fridge for at least four hours or overnight.
5. Make the sugar topping caramel:
Spread 1 teaspoon of sugar equally over each custard. Use a kitchen flame to melt the sugar and turn it into a golden, crackly state. Put the ramekins under the broiler for 1–2 minutes instead, but watch them closely.
Tips for perfection:
- Slowly temper the eggs: While constantly whisking, slowly pour the heated eggnog liquid into the yolks. This stops eggs from getting scrambled!
- Skim the foam: If any bubbles form on top of the custard before baking, skim them off to make it smooth.
- A water bath is a tray of hot water that you put the custard in. This maintains it smooth and stops it from breaking.
- Don’t skip the chill time; the custard needs to cool down completely before you burn the sugar. It’s worth the wait!
- Be patient with the torch. To get the nicest golden crust, move it gently and evenly over the sugar.
Storage and make ahead tips:
You can make the custards up to two days ahead of time. Put them in the fridge with a lid on them, and then burn the sugar just before serving.
Alternatives and flavor twists:
- Not any eggnog? To get a comparable taste, use 1 3/4 cups of heavy cream and 1/2 teaspoon of grated nutmeg.
- If you don’t want dairy, use coconut cream or almond milk eggnog instead of the eggnog and cream.
- For a salted caramel flavor, add a twist by sprinkling a little sea salt on the sugar crust.
Leftover tips:
Put the leftover ramekins in the fridge and cover them tightly with plastic wrap. They will last for up to two days.
Re-crisp the sugar: You can char the sugar crust again right before you consume it if it gets mushy.
Conclusion
This Eggnog Crème Brûlée is the perfect holiday dessert: creamy, cozy, and very spectacular. This recipe will make any occasion feel special, whether you’re having a huge family meal or just treating yourself. I can’t wait for you to give it a try! Please leave a comment to let me know how yours turns out, or ask me any questions you may have. Have fun baking!