Hate reading? ME TOO! That’s why I’ve included some videos below.
Eggnog crème brûlée is a tasty twist on the classic French dessert. It blends the rich flavors of eggnog with the creamy texture of crème brûlée. You’ll love the festive mix of nutmeg, cream, and sugar topped with a crispy caramel layer.
This dessert is perfect for holiday gatherings or cozy winter nights. It’s easier to make than you might think, with just a few simple steps. Get ready to impress your friends and family with this yummy treat!
Exact Ingredients ( + Possible Substitutes)
Here’s what you’ll need to make eggnog crème brûlée:
- 2 cups eggnog
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 4 egg yolks
- 1/4 teaspoon nutmeg
- Pinch of salt
For the topping:
- 1/4 cup brown sugar
Can’t find eggnog? Mix 2 cups whole milk with 1/4 cup sugar, 1 teaspoon vanilla, and 1/2 teaspoon nutmeg.
No heavy cream? Use half-and-half or whole milk, but your dessert may be less rich.
Out of brown sugar? Regular sugar works for the topping too.
Want to make it boozy? Add a splash of rum or brandy to the eggnog mixture.
For a dairy-free version, try coconut milk eggnog and coconut cream. The flavor will be different, but still yummy!
Remember, these swaps might change the texture or taste slightly. But they’ll still give you a tasty treat!
Instructions
Preheat your oven to 300°F (150°C). Start by gently heating eggnog in a saucepan over medium heat. Stir it occasionally until it just starts to simmer around the edges.
While the eggnog heats up, separate 4 egg yolks from the whites. Save the whites for another recipe. Whisk the yolks with sugar in a bowl until the mixture becomes light and creamy.
Slowly pour the hot eggnog into the egg mixture, whisking constantly. This step is crucial to avoid scrambling the eggs.
Place 4 ramekins in a baking dish. Pour the eggnog mixture into the ramekins. Fill the baking dish with hot water, halfway up the sides of the ramekins.
Bake for about 30-40 minutes. The custards should be set but still slightly jiggly in the center. Let them cool, then chill in the fridge for at least 2 hours.
Before serving, sprinkle sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until golden brown. Let the sugar cool for a few minutes before enjoying your delicious Eggnog Crème Brûlée!
Tips, Tricks & Storing
Making eggnog crème brûlée can be fun and easy with a few tips. Use fresh ingredients for the best flavor. Room temperature eggs blend better with the other ingredients.
When heating the eggnog mixture, stir often to prevent scorching. Don’t let it boil. Strain the mixture before pouring into ramekins to remove any lumps.
For a smooth custard, bake in a water bath. This helps the crème brûlée cook evenly. Fill the baking dish with hot water halfway up the sides of the ramekins.
Let the custards cool completely before adding sugar and torching. This helps create a crisp top layer. If you don’t have a kitchen torch, use your oven’s broiler.
To store, cover each ramekin with plastic wrap and keep in the fridge for up to 3 days. Add the sugar topping just before serving for the best texture.
Try these flavor twists:
- Add a splash of rum or bourbon
- Sprinkle some cinnamon or nutmeg on top
- Garnish with fresh berries or candied nuts