Eggnog 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.
Servings: 6
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
I find using a stand mixer incredibly convenient because it allows the eggs to be whisked continuously while you keep an eye on the eggnog mixture on the stovetop. It also makes combining the eggnog mixture with the egg yolks much smoother and hassle-free.
For this recipe, I use dishes that are 5 inches in diameter and 1 inch deep, which work perfectly for individual servings.
While you can try caramelizing the sugar topping under a top grill or broiler, I’ve found that this method heats the custards too much, leaving them runnier than they should be. A kitchen torch is a much better option for achieving the perfect caramelized top. It’s a worthwhile investment for making desserts like this.
For the best results, always weigh ingredients like flour and sugar. Kitchen scales are an affordable tool to have in your kitchen, but if you don’t have one, use the spoon-and-level method instead of scooping directly from the container to ensure accuracy.