Go Back
–+ servings
A ramekin of eggnog crème brûlée with a spoon resting in the custard under the crunchy sugar shards.

Eggnog Crème Brûlée

Author: Gail Ng
Smooth and silky eggnog custard under a crunchy, caramelized sugar topping
No ratings yet
PRINT RECIPE PIN RECIPE SAVE RECIPE
Prep Time 20 minutes
Cook Time 35 minutes
Chilling Time 4 hours
Total Time 4 hours 55 minutes
Yield 4 servings
Category Dessert
Cuisine French

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.

Nutrition

Calories: 400kcal | Carbohydrates: 31g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 246mg | Sodium: 196mg | Potassium: 159mg | Fiber: 0.1g | Sugar: 31g | Vitamin A: 1217IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 1mg
Keywords eggnog creme brulee
Tried this recipe?Leave a rating & comment to let us know how it was and tag your Instagram posts with @teakandthyme!