Perfect Eggnog Crème Brûlée Recipe for Holiday Bliss
A festive twist on the classic crème brûlée, combining creamy eggnog, warm spices, and a caramelized sugar topping for a holiday-inspired dessert.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4-6 servings 1x
- Category: Dessert
- Cuisine: French
Ingredients
Scale
- 1 cup (240 ml) eggnog
- 1 cup (240 ml) heavy cream
- 5 large egg yolks
- 1/3 cup (65 g) granulated sugar
- 1 teaspoon vanilla extract
- Pinch of freshly grated nutmeg
- Optional: Pinch of cinnamon
- Brown sugar for topping
Instructions
- Preheat your oven to 325°F (160°C). Place 4-6 ramekins inside a large baking dish.
- In a medium saucepan, combine eggnog and heavy cream. Warm over medium heat until just steaming, stirring occasionally. Do not let it boil.
- In a mixing bowl, whisk together egg yolks and granulated sugar until pale and slightly thickened.
- Slowly pour the warm eggnog mixture into the egg yolk mixture, whisking constantly to prevent curdling. Stir in vanilla extract and a pinch of nutmeg.
- Strain the mixture through a fine mesh sieve into a clean bowl to remove any lumps.
- Divide the custard evenly among the ramekins. Pour hot water into the baking dish around the ramekins until the water reaches halfway up the sides of the dishes.
- Carefully transfer the baking dish to the oven. Bake for 35-40 minutes, or until the edges are set but the centers still jiggle slightly.
- Remove ramekins from the water bath and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- When ready to serve, sprinkle a thin layer of brown sugar over each custard. Use a kitchen torch to caramelize the sugar until golden brown and crisp. Alternatively, broil for 1-2 minutes in the oven.
- Serve immediately and enjoy the satisfying crunch of the caramelized topping with the creamy custard underneath.
Notes
[‘Warm the cream gently until steaming, but avoid boiling.’, ‘Temper the eggs carefully by whisking in the warm cream slowly to avoid scrambling.’, ‘Use a water bath to keep the custard creamy and prevent cracking while baking.’, ‘Refrigerating the custards overnight enhances their flavor and texture.’, ‘Hold the kitchen torch at an angle and move it in circular motions for a perfect brûlée crust.’]
Nutrition
- Serving Size: 1 ramekin
- Calories: 300
- Sugar: 23
- Sodium: 50
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 25
- Protein: 6
Keywords: Eggnog Crème Brûlée, Holiday Dessert, Christmas Recipe, Festive Dessert, Easy Crème Brûlée