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Irresistible Eggnog Crème Brûlée Pie

Eggnog Crème Brûlée Pie - featured image
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A rich and creamy holiday dessert combining the festive flavors of eggnog and crème brûlée with a crackling caramelized sugar topping.

Ingredients

Scale
  • 1 pie crust (store-bought or homemade, blind-baked)
  • 1 1/2 cups (360 ml) full-fat eggnog
  • 1 cup (240 ml) heavy cream
  • 4 large egg yolks
  • 1/2 cup (100 g) granulated sugar
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 1/4 tsp freshly grated nutmeg
  • 2–3 tbsp granulated sugar (for caramelizing)
  • Brown sugar (optional for topping)

Instructions

  1. Preheat oven to 375°F (190°C). Roll out pie crust and fit into a 9-inch pie dish. Line with parchment paper and fill with pie weights. Bake for 15 minutes, remove weights and parchment, and bake for another 5 minutes until lightly golden. Cool completely.
  2. In a saucepan, combine eggnog and heavy cream. Heat gently over medium heat until warm but not boiling.
  3. In a bowl, whisk together egg yolks, granulated sugar, salt, vanilla extract, and nutmeg until smooth.
  4. Slowly pour the warm eggnog mixture into the egg yolk mixture, whisking constantly to avoid scrambling the eggs. Pour the custard into the prepared crust.
  5. Bake at 325°F (165°C) for 35-40 minutes, or until edges are set and center jiggles slightly. Cool completely.
  6. Sprinkle 2-3 tbsp of granulated sugar evenly over the pie. Use a blow torch or broiler to melt and caramelize the sugar until golden and crisp. Let cool for 1-2 minutes before serving.

Notes

Caramelize the sugar topping just before serving for the best texture. If using the broiler, rotate the pie to caramelize evenly and avoid burning.

Nutrition

Keywords: Eggnog, Crème Brûlée, Holiday Dessert, Pie, Christmas Recipe

Find it online: https://chrisfeasts.com/irresistible-eggnog-cr-e-me-br-u-l-e-e-pie-recipe-perfect-for-holidays/