If you love the rich flavors of eggnog and the luxurious texture of a creamy custard, you’re going to adore this Eggnog Creme Brulee recipe. Perfect for the holiday season, it combines the festive charm of homemade eggnog with the elegance of a classic French dessert. This easy-to-make recipe with simple ingredients will quickly become one of your favorite desserts for Christmas dinner or any winter gathering.
Whether you’re hosting a holiday party or treating yourself to a cozy dessert by the fireplace, this Eggnog Creme Brulee is bound to impress with its creamy custard base and caramelized sugar top.
What Is Creme Brulee?
Creme brulee is a French dessert consisting of two irresistible parts: a baked custard base and a crispy, caramelized sugar topping. The custard is typically made with heavy cream, egg yolks, and sugar, and flavored with vanilla extract or other variations. After baking the custard in individual ramekins, the sugar topping is caramelized with a kitchen torch to create a signature crunchy layer.
The best part? Cracking through the golden, glass-like sugar top with a spoon and diving into the luscious custard below. It’s the ultimate dessert experience!
Ingredients for Eggnog Creme Brulee
This recipe calls for just a few key ingredients, including:
- Eggnog: The star of this dessert, lending its festive flavor.
- Heavy cream: To create the rich, velvety custard texture.
- Superfine sugar: Ideal for dissolving smoothly into the custard and for caramelizing the top.
- Egg yolks: These are the foundation of any good creme brulee.
Freshly ground nutmeg: Enhances the eggnog flavor, making it perfect for the holiday season.
Step-by-Step Instructions: How to Make Eggnog Creme Brulee
1. Prepare the Custard Mixture
Begin by combining the eggnog, heavy whipping cream, nutmeg, and sugar in a medium saucepan over medium heat. Stir occasionally to dissolve the sugar and ensure the mixture doesn’t stick to the bottom of the pan.
Meanwhile, whisk the egg yolks and remaining sugar in a large bowl or mixing bowl until the mixture is light and creamy. This is the foundation of your egg yolk mixture.
2. Combine the Hot and Cold Mixtures
Gradually drizzle the hot eggnog mixture into the egg yolk mixture in a slow, steady stream while continuously whisking. This prevents the eggs from curdling and ensures a smooth custard mixture. Take your time, as this step is crucial for achieving the perfect consistency.
Once combined, strain the cream mixture through a fine sieve into a large pot or pitcher. This step removes any lumps or unblended nutmeg.
Baking the Custard
1. Prepare the Ramekins and Water Bath
Preheat your oven to 160°C (320°F) and place six small ramekins or custard cups into a baking dish. Pour the custard mixture evenly into the ramekins.
Fill the baking dish with hot water, ensuring it reaches halfway up the sides of the ramekins. This water bath creates gentle, even heat, helping the custard set without overcooking.
2. Bake to Perfection
Carefully transfer the baking dish to the oven rack and bake for about 40-45 minutes, or until the custard is just set with a slight wobble in the center. Avoid overbaking, as the custard will continue to set as it cools.
Remove the ramekins from the water bath and place them on a wire rack to cool for about 30 minutes. Cover them with plastic wrap and refrigerate for at least an hour, or until the custard is chilled completely.
Caramelizing the Sugar Top
When ready to serve, sprinkle a thin, even layer of superfine sugar over the top of each custard. Use a culinary torch to caramelize the sugar by moving it in a circular motion until the sugar melts and turns golden brown. This step creates the iconic caramelized sugar top.
Eggnog Creme Brulee
Ingredients
Instructions
- Preheat the oven to 320F. Place 6 ramekins in a baking tray with highish sides.
- Put the eggnog, cream, nutmeg and half of the sugar in a medium saucepan over low-medium heat and bring to a simmer. Stir every so often so the sugar dissolves and it doesn’t stick to the bottom of the pan.
- While this is happening whisk the egg yolks and sugar together until light and creamy.
- Very slowly, dribble the hot eggnog mixture into the egg yolks while still whisking. Don’t do this too quickly or the eggs may cuddle from the heat - take your time.
- Once fully mixed, strain the mixture into a pouring jug (this will remove any lumps and any big chunks of nutmeg that may not have ground properly).
- Pour the mixture evenly between the ramekins then place the tray on the middle shelf of the preheated oven. Pour hot water into the tray to about halfway up the sides of the ramekins.
- Bake for 30 minutes or until the centers look just set. It's best to leave the tray with hot water in the oven and very carefully lift out the ramekins. Transfer them to a wire rack to cool for about ½ an hour before covering with plastic wrap and placing in the fridge to chill completely (at least an hour).
- When ready to serve, sprinkle the extra sugar evenly over the top of the custards. Give them a gentle shake to disperse the sugar evenly then use a kitchen blowtorch to caramelize the sugar on top.
Notes
Tips for the Best Eggnog Creme Brulee
- Use room-temperature ingredients: This helps the custard mixture combine more smoothly.
- Opt for superfine sugar: It caramelizes more evenly, creating the perfect layer of sugar.
- Take your time: Pour the eggnog mixture slowly to avoid scrambling the eggs.
- Experiment with flavors: While eggnog is a holiday classic, you can try different flavors like cinnamon or gingerbread for a twist.
Can I Make Eggnog Creme Brulee Ahead of Time?
Yes! The baked custard can be prepared up to two days in advance and stored in the refrigerator, covered with plastic wrap. However, the sugar topping should be caramelized just before serving to maintain its crunchy texture.
Why You’ll Love This Recipe
This Eggnog Creme Brulee recipe is the perfect combination of festive flavor and elegant simplicity. With its creamy custard base and crackly sugar topping, it’s a delicious holiday dessert that’s as fun to make as it is to eat. Plus, it’s a great way to showcase homemade eggnog if you have any on hand.
Serve and Enjoy
Serve your Eggnog Creme Brulee in individual ramekins as a standout dessert for your Christmas dinner or holiday gathering. Pair it with a cup of coffee or tea for the ultimate indulgence. With its rich eggnog flavor and creamy texture, this dessert is sure to become a holiday tradition.
Other Desserts You Will Love:
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Frequently Asked Questions
1. Can I make Eggnog Creme Brulee without a kitchen torch?
Yes, you can use an oven broiler to caramelize the sugar top if you don’t have a torch. Place the ramekins under the broiler for a few minutes, keeping a close eye to ensure the sugar caramelizes without burning.
2. How long can I store Eggnog Creme Brulee?
You can store the custards in the refrigerator for up to two days, covered with plastic wrap. However, caramelize the sugar top just before serving for the best texture.
3. What type of ramekins should I use?
Small ramekins or custard cups are perfect. Aim for ramekins that hold about 6–8 ounces (175–235 ml). These ensure even baking and an ideal serving size.
4. Can I substitute the eggnog with another flavor?
Yes, you can experiment with other flavors like pumpkin spice, chocolate, or even coffee for a unique twist on the classic recipe. However, this will alter the festive eggnog flavor.
5. Why did my custard curdle?
Curdling happens when the egg yolks cook too quickly. To avoid this, pour the hot cream mixture into the egg yolk mixture slowly while whisking continuously. This step ensures the custard remains smooth.
6. What if I don’t have superfine sugar?
You can make superfine sugar by pulsing regular granulated sugar in a blender or food processor for a few seconds. Superfine sugar caramelizes more evenly, so it’s worth the effort!
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