Decadent Eggnog Creme Brulee Recipe for the Holidays

There is just something magical about cracking through that caramelized sugar top to reveal a creamy, dreamy custard underneath—especially when it tastes like the holidays! This Eggnog Crème Brûlée is a cozy, festive twist on a French classic. Whether you’re hosting a holiday party or just sneaking a quiet moment by the tree, this is the dessert that makes it feel like Christmas in every bite.

Why You’ll Love This Recipe

I made this for a holiday dinner last year, and it was gone faster than you can say “sprinkle the sugar!” Even my kids, who aren’t big on eggnog, asked for seconds (okay, thirds). The best part? It feels elegant but is incredibly simple to make.

• Rich and creamy with a hint of warm nutmeg and vanilla
• Perfect for make-ahead entertaining
• Customizable with festive flavor twists like rum or orange zest
• That satisfying crackly brûlée top—need I say more?

Ingredients Breakdown

Essentials

Pro Tips

Step-by-Step Instructions

1. Preheat your oven to 325°F (165°C). Lightly butter or spray six 4–6 oz ramekins. Place them in a 9×13-inch baking dish.
2. In a saucepan, gently heat eggnog, heavy cream, vanilla (bean and pod or extract), nutmeg, salt, and optional rum or brandy. Heat until warm and steaming, not boiling. Remove vanilla pod if used.
3. In a mixing bowl, whisk egg yolks with 1/2 cup sugar until pale and smooth.
4. Slowly pour half the warm cream mixture into the yolks, whisking constantly to temper. Pour back into the saucepan with the remaining cream.
5. Cook gently over low heat, stirring continually, until the custard thickens and coats the back of a spoon (around 170–175°F / 77–80°C). Do not boil.
6. Strain the custard through a fine sieve into a clean bowl to ensure a silky texture.
7. Divide the custard among ramekins. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
8. Bake for 40–45 minutes until the custards are set around the edges but still slightly jiggly in the center.
9. Remove ramekins from the water bath, cool to room temperature, then refrigerate at least 2 hours (or overnight) until fully chilled.
10. Before serving, sprinkle 1–2 tsp sugar on top of each ramekin. Use a kitchen torch to caramelize until bubbly and golden. Let cool 1–2 minutes to harden the top.
11. Dust with a pinch of nutmeg and optionally garnish with a cinnamon stick or whipped cream. Serve immediately.

Chef’s Tips and Tricks

• Don’t rush the caramelizing—it’s worth taking your time for that perfect crackly top.
• Use a thermometer to avoid overcooking the custard base—around 175°F is your target.
• Always strain the custard! It’s the secret to that silky-smooth spoonful.
• Make your life easier by baking the custards a day ahead and brûléeing them just before serving.

Recipe Variations and Serving Suggestions

• Swap in pumpkin spice eggnog for a seasonal twist.
• Infuse the cream with orange zest or a splash of espresso for fun flavor twists.
• For a smaller crowd, halve the recipe—but don’t halve the joy!
• Top with fresh berries for a pop of color and brightness.

FAQs

Can I skip the alcohol?

Absolutely! The rum or brandy adds depth, but it’s totally optional. The custard is still rich and flavorful without it.

Can I use low-fat eggnog?

Stick with full-fat eggnog if you want that luscious crème brûlée texture. Lower fat versions may make the custard runnier.

What if I don’t have a kitchen torch?

Use your oven’s broiler—just keep a close eye and rotate the ramekins for even caramelization.

Recipe Card

Did you try this Eggnog Crème Brûlée? Let me know in the comments how it turned out, or share a pic and tag me on Instagram @thekitchensaid—I’d love to see your brûlée beauty! 🎄✨