This eggnog crème brûlée is made with a silky smooth eggnog custard with a crunchy, caramelized sugar topping. It's super easy to make and a wonderful dessert for the holidays!
Storage
Without the brûléed sugar topping, the eggnog custard can be stored well-covered and in the fridge for up to 3 days. Add the sugar topping right before serving.
Once the sugar topping has been added and caramelized, this eggnog crème brûlée should be served immediately. The sugar topping will start to soften and dissolve as it absorbs moisture from the custard over time.
Frequently asked questions
Baking by weight is much more accurate than volume. When using US standard cups, ingredients like flour and sugar can easily be overpacked into the cup causing you to add too much of certain ingredients. Recipes with weight measurements are also easier to scale to smaller or bigger batches without dealing with weird fractions. To measure by weight, you simply need a kitchen scale which you can usually pick up for less than $20.
Small measurements are given in tablespoons and teaspoons because most kitchen scales are not accurate under about 10g. Tiny amounts like a ¼ teaspoon may not register accurately unless you have a drug scale. Mixing these measurements is a common practice among other recipe sites and commercial kitchens.
More crème brûlée recipes to try
Recipe
Eggnog Crème Brûlée
Equipment
Ingredients
- 250 g whipping cream or heavy cream
- 200 g eggnog
- 3 large egg yolks
- 60 g granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 40 g granulated sugar, for topping
Instructions
- Prep: Preheat the oven to 325°F. Place 4 ramekins onto a baking tray that is at least 1" deep. Set aside. Boil a kettle of water for later.
- Heat cream mixture: In a small saucepan, heat the whipping cream and eggnog on low-medium heat until it comes to a simmer.
- Whisk: Meanwhile, in a medium mixing bowl, whisk together the egg yolks, granulated sugar, vanilla extract, nutmeg, and salt.
- Temper the egg mixture: Very slowly pour the hot cream mixture into the egg mixture while whisking constantly until you have a thin mixture.
- Fill ramekins: Use a ladle to pour the mixture into your ramekins until almost full. If there are any large air bubbles, you can dab at them with a paper towel to get rid of them.
- Water bath: Place the baking tray into the oven and fill the baking tray with hot water until it reaches about halfway up the ramekins.
- Bake: Bake for 28-30 minutes or until the surface and edges look set but the middle is still slightly jiggly.
- Chill: Carefully pour out some of the water in the baking tray and let the custard cool completely on a wire rack. Chill the custard in the fridge for at least 4 hours or overnight.
- Bring to room temp: Right before serving, take the ramekins out of the fridge and let them come back to room temperature for about 30 minutes so that the condensation on the surface doesn't interfere with the sugar topping.
- Sugar topping: Sprinkle a tablespoon of sugar on top of each custard. Use a kitchen blowtorch to torch the sugar by passing over the surface quickly but repeatedly until the sugar melts, bubbles, and becomes golden brown. Let the sugar cool and harden for about 5 minutes before serving.
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