Rich Eggnog Crème Brûlée

This eggnog crème brûlée is a festive twist on a classic dessert that combines the creamy richness of custard with the warm spices of holiday eggnog. It is perfect for special occasions or cozy evenings when you want to impress without too much fuss.

I first made this after wanting to keep the spirit of eggnog alive a bit longer in dessert form. It quickly became a seasonal favorite I look forward to sharing.

Ingredients

• Whipping cream or heavy cream: adds creaminess and richness to balance the sweetness. Choose fresh cream with at least 35 percent fat
• Eggnog: is the star bringing that familiar holiday flavor. Pick a high-quality eggnog with real spices for the best taste
• Large egg yolks: create the custard’s thick, smooth texture. Use pasteurized if you have safety concerns
• Granulated sugar: sweetens both the custard and the caramelized topping. Fresh sugar works best to achieve the perfect brûlée crust
• Vanilla extract: rounds out the flavor profile. Pure vanilla extract is worth seeking out for its depth
• Ground nutmeg: provides warmth and a delicate spice. Freshly grated nutmeg will give the most vibrant aroma and taste
• Salt: balances the sweetness and enhances all the flavors

Instructions

Build The Custard Base:

Heat the cream and eggnog together in a small saucepan over low-medium heat until it just reaches a simmer. Avoid boiling to prevent curdling but get it hot enough to infuse the flavors.

Whisk The Egg Yolk Mixture:

While the cream mixture heats, whisk together egg yolks, granulated sugar, vanilla extract, nutmeg, and salt in a medium bowl until smooth and slightly pale. This activates the sugar and blends the spices evenly.

Temper The Eggs:

Slowly pour a small amount of the hot cream mixture into the egg yolks while whisking constantly. This gradual warming prevents the eggs from scrambling. Continue adding the cream little by little until fully combined and smooth.

Fill Ramekins Carefully:

Use a ladle to pour the custard into 4 ramekins almost to the top. If you see any large air bubbles on the surface, gently dab them with a paper towel to keep the top smooth.

Set Up The Water Bath:

Place the ramekins on a baking tray deep enough to hold water. Carefully pour hot water into the tray until it reaches midway up the ramekin sides. This even, gentle heat will cook the custard slowly and prevent cracking.

Bake The Custard:

Put the tray in the preheated oven at 325 degrees Fahrenheit and bake for about 28 to 30 minutes. The edges should look set and the center should still jiggle slightly when you shake it.

Cool And Chill:

Remove from the oven and carefully drain some of the water. Let the ramekins cool on a wire rack until room temperature then chill in the fridge for at least 4 hours or overnight to firm up perfectly.

Prepare For Serving:

Take the custards out about 30 minutes before serving to lose any surface condensation which will affect the sugar topping.

Create The Brûlée Topping:

Sprinkle a tablespoon of granulated sugar evenly over each custard surface. Use a kitchen blowtorch to caramelize the sugar by passing quickly over the surface repeatedly until it bubbles, melts, and forms a crisp golden crust. Let the caramelized sugar cool and harden for 5 minutes before serving.

I absolutely love how the nutmeg and eggnog blend to make this instantly feel like a holiday treat. It brings back memories of winter evenings with family and that satisfying crack of the brûlée sugar on the first bite. This recipe reminds me to take the time to enjoy simple pleasures.

Storage Tips

Store any leftovers covered in the refrigerator for up to three days. Because of the caramelized sugar topping, it is best to wait to brûlée the sugar until just before serving again to keep that crisp texture intact.

Ingredient Swaps

If you do not have eggnog, you can use rich heavy cream with a splash of vanilla and a pinch of cinnamon and nutmeg for a similar flavor though it will lack the sweetness and spice blend of real eggnog. Coconut cream works well as a dairy-free alternative to the heavy cream to accommodate dietary preferences.

Serving Ideas

Serve with fresh berries or a sprig of mint to add brightness and contrast to the creamy custard. A small glass of dessert wine pairs beautifully with the spices and sweetness. For a fun twist, sprinkle a little cinnamon or cardamom over the brûlée sugar crust for extra warmth.

Cultural Context

Crème brûlée is a classic French dessert dating back centuries, traditionally made with a rich custard base and a hard caramelized sugar top. The addition of eggnog ties it to North American holiday traditions, blending the old-world technique with seasonal flavors that signal celebration and comfort during winter.

This festive eggnog crème brûlée brings holiday warmth and elegance to any occasion. Enjoy the creamy, spiced custard with its crisp caramel crust and make your celebrations truly special.

Frequently Asked Recipe Questions

→ What is the best way to avoid cracks on the custard surface?

Using a water bath during baking helps regulate temperature, ensuring even cooking and minimizing cracks in the custard.

→ Can I substitute the eggnog with a different liquid?

Yes, you can replace eggnog with heavy cream or full-fat milk mixed with a splash of vanilla and warm spices for a similar effect.

→ How do I achieve the perfect caramelized sugar topping?

Sprinkle an even layer of sugar and use a kitchen blowtorch to gently melt and caramelize it until it forms a crispy, golden crust.

→ Why should the custard be chilled before serving?

Chilling allows the flavors to meld and the custard to set fully, resulting in a smooth, firm texture that contrasts nicely with the crunchy topping.

→ How can I prevent air bubbles in the custard before baking?

Gently dab the surface with a paper towel to remove any visible large bubbles after filling the ramekins, promoting a smoother finish.