Holiday Inspired Eggnog Creme Brulee Recipe

Hey there, friend! The holiday season is here, and I can’t think of a better way to usher in all those festive vibes than with this decadently creamy Eggnog Crème Brûlée. Imagine classic crème brûlée coziness, but with a holiday twist – velvety eggnog, a hint of nutmeg, and that oh-so-satisfying caramelized sugar top. It’s luxurious, nostalgic, and surprisingly simple to make. Let’s turn your kitchen into a winter wonderland!

If you’re looking to wow your friends and family this holiday, this fancy-yet-easy dessert has your name (and their taste buds) written all over it!

Why You’ll Love This Recipe

• It’s a showstopper with minimal effort: elegant enough for dinner parties, easy enough for a cozy evening at home.
• Full of holiday cheer: That creamy eggnog flavor, kissed by nutmeg and vanilla, just screams “celebration.”
• Make-ahead friendly: Prepare it the day before, making entertaining so much less stressful.
• Customizable: Play with spices or even spike it with a little rum for extra holiday spirit!

Ingredients Breakdown

• Eggnog: The star of the show! Use high-quality, creamy eggnog for the best flavor. Store-bought or homemade both work well.
• Heavy cream: Balances the eggnog’s sweetness for that perfect, silky texture.
• Egg yolks: These give crème brûlée its signature custard consistency. Save the whites for meringues or an omelet!
• Granulated sugar: For sweetness in the custard and that golden, crackly brûlée topping.
• Vanilla extract: Adds depth and warmth. Pure vanilla is best here for the richest flavor.
• Ground nutmeg: A pinch in the custard says “it’s the holidays!” like nothing else. Freshly grated nutmeg takes it up a notch.

Pro Tips:

• If eggnog isn’t your thing, swap it out for plain whole milk or cream and add a touch more nutmeg and cinnamon for seasoning.
• No kitchen torch? Pop the ramekins under your oven’s broiler to caramelize that sugar topping. Just keep a close eye to avoid burning it!

Step-by-Step Instructions

1. Preheat and Prepare: Preheat your oven to 325°F (160°C). Place 6-8 ramekins in a baking dish with high sides, leaving space between them. Boil some water for later.
2. Heat the Mixture: In a saucepan, heat 1 cup of heavy cream and 1 ½ cups of eggnog over medium heat until it’s warm but not boiling. Stir in 1 teaspoon of vanilla extract and a pinch of nutmeg. Set aside to cool slightly.
3. Create the Custard Base: In a mixing bowl, whisk together 5 large egg yolks and ½ cup of granulated sugar until the mixture is pale and creamy. Slowly add the warm cream and eggnog mixture while whisking constantly to avoid scrambling the eggs.
4. Assemble for Baking: Strain the custard through a fine sieve into a clean bowl to ensure a silky texture. Divide it evenly among the ramekins.
5. Set Up the Water Bath: Pour the boiled water into the baking dish until it comes halfway up the sides of the ramekins. This ensures even cooking and prevents cracking.
6. Bake to Perfection: Carefully place the baking dish in the oven. Bake for 35-40 minutes, or until the edges are set but the centers still jiggle slightly. Remove from the oven, let cool, and refrigerate for at least 4 hours (or overnight).
7. Brûlée Time: Just before serving, sprinkle 1-2 teaspoons of sugar evenly over each custard and caramelize it with a kitchen torch. Watch the sugar bubble and melt into the glossy, golden topping you love.

Chef’s Tips and Tricks

• For the smoothest custard, always strain your mixture before pouring it into the ramekins.
• Chill the custards thoroughly – at least 4 hours – before torching. The cold custard contrasts beautifully with the warm sugar topping.
• Don’t use too much sugar on top; a thin, even layer caramelizes best and gives that satisfying crack.

Recipe Variations and Serving Suggestions

• Variations: Add a splash of dark rum or bourbon to the custard for a boozy treat. Swap nutmeg for cinnamon or cardamom for a unique spice twist.
• Serving Ideas: Pair with a dollop of whipped cream and a sprinkle of nutmeg for a picture-perfect dessert. Serve with gingerbread cookies for an extra festive touch!

FAQs

• Can I make this ahead? Absolutely! The custards can chill in the fridge for up to 2 days before brûléeing. Just torch before serving.
• How do I store leftovers? Cover the ramekins tightly with plastic wrap and refrigerate. Consume within 2 days for the best texture and flavor.
• Can I freeze crème brûlée? Freezing isn’t ideal for crème brûlée as it can alter the texture, but if you must, freeze without the topping and thaw in the fridge overnight before serving.

Eggnog Crème Brûlée Recipe Card