The Best Eggnog Creme Brulee Recipe (2024)

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The crispy, burnt sugar is the best part of this easy and delicious eggnog creme brulee. This is perfect for an elegant Christmas dessert!

The Best Eggnog Creme Brulee Recipe (1)

Confession time: I’ve never been a huge fan of eggnog. At least, drinking it straight out of the carton.

Having said that, I LOVE eggnog as ingredients in Christmas desserts such as cookies, breads, etc. . . and that includes this eggnog creme brulee!

This eggnog creme brulee is perfect for Christmas with its obvious seasonal flavor – however I’m always inclined to make desserts like this around the holidays anyway.

This brulee seems a bit more special, and I love making special Christmas treats that I don’t have any other time of year.

You’re going to love the creamy, delicious filing and the sugary brown crust that a creme brulee recipe should have. It’s pretty amazing!

(check out our very berry Creme Brulee recipe!)

The Best Eggnog Creme Brulee Recipe (2)

Creme Brulee Tips

Before beginning, here are some things you should always remember.

Use High Quality Ingredients

Heavy whipping cream needs to be used because anything lower fat won’t set the way you want it to, and be less creamy. Don’t skimp on any ingredients, as this recipe doesn’t have very many in the first place. Quality does matter here.

Whip the Egg Yolks and Sugar Long Enough

You need to whip air into the yolks and also help the sugar dissolve. The reason for this is so that the final product has a thick, silky texture. It might take a few minutes to whip the yolks, so make sure you do it until they are pale, fluffy, and they thicken.

The Best Eggnog Creme Brulee Recipe (3)

Slowly Pour the Cream Into the Eggs

If you pour the scalded cream into the eggs too fast? You’re going to make scrambled eggs. So what you’ll do is take a small ladle or spoon and add the cream very slowly with one hand with whipping with the other. Once you do that a few times, you can drizzle directly from the sauce pan.

Use Ramekins

You can use almost any kind of ramekin to make creme brulee, but I’ve found that ramekins shorter than 1.5” cook more evenly.

This dessert can be made up to 48 hours in advance. Just keep the ramekins covered in the fridge and then continue with the final step when you’re ready to serve.

Use a Water Bath

When you bake the ramekins, you’ll put them in a water bath. This provides insulation from direct heat, which can crack the ramekins, and keeps the baking more even.

Gently Torch the Sugar

The key to an even brulee is to hold the torch a few inches away from the top of the brulee and move it in a circular motion around the ramekin. You’re not trying to burn the brulee, but just to melt and toast the sugar.

Here’s what you’re going to need for this eggnog creme brulee:

Ingredients

  • 1 C heavy whipping cream
  • ½ C eggnog
  • ½ C half and half
  • 3 egg yolks
  • 3/4 C sugar
  • 1 tsp nutmeg
  • 1 tsp vanilla
  • 6 C boiling water
  • Whipped cream (optional)

Enjoy your eggnog creme brulee! Get the printable recipe card below.

Yield: 4 servings

Eggnog Creme Brulee

The Best Eggnog Creme Brulee Recipe (5)

The crispy, burnt sugar is the best part of this easy and delicious eggnog creme brulee. This is perfect for an elegant Christmas dessert!

Prep Time15 minutes

Cook Time45 minutes

Total Time1 hour

Ingredients

  • 1 cup heavy whipping cream
  • ½ cup eggnog
  • ½ cup half and half
  • 3 egg yolk(s)
  • 3/4 cup granulated sugar
  • 1 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 6 cups boiling water

Instructions

For the Brulee

  1. Preheat the oven to 325ºF.The Best Eggnog Creme Brulee Recipe (6)
  2. In a pot, combine the whipping cream, eggnog, and half and half. Slowly bring to a boil. Once it comes to a boil, remove from heat.The Best Eggnog Creme Brulee Recipe (7)
  3. In a bowl, whisk the egg yolks and 1/4 cup sugar together. Add the vanilla. Whisk until the egg yolks are pale yellow, about 2 minutes.The Best Eggnog Creme Brulee Recipe (8)
  4. Add a 1/4 C of the milk mixture to the eggs, slowly, all the while whisking (temper the eggs). Very slowly, add this mixture back to the milk in the pot while whisking the entire time. Whisk until well combined.The Best Eggnog Creme Brulee Recipe (9)
  5. Pour equal amounts into four ramekins and place ramekins in a shallow baking dish.The Best Eggnog Creme Brulee Recipe (10)
  6. Pour the boiling water into the baking dish, around the ramekins. Keep pouring until the water reaches halfway up the sides of the ramekins.The Best Eggnog Creme Brulee Recipe (11)
  7. Bake until the center is slightly giggly still (about 40 - 45 minutes). Remove from oven and refrigerate until set (a few hours).The Best Eggnog Creme Brulee Recipe (12)

For the Sugar Crust

  1. Turn the oven to broil and measure out 1/2 cup of sugar.The Best Eggnog Creme Brulee Recipe (13)
  2. Spoon some of the sugar onto the top of one of the brulees. Tilt the ramekin to spread the sugar all over the top, and then pour the excess sugar into the next ramekin and repeat the process. Add extra sugar if you need it to cover all.The Best Eggnog Creme Brulee Recipe (14)
  3. Place the ramekins in a baking dish and set them very close to the broiler. Watch these constantly as they will burn in a flash if you don’t.The Best Eggnog Creme Brulee Recipe (15)
  4. When the sugar has melted and begins to turn a dark amber, remove from the oven and let cool slightly. Serve with a dollop of whipped cream (optional).The Best Eggnog Creme Brulee Recipe (16)

Nutrition Information:

Yield:

4

Serving Size:

1 serving

Amount Per Serving:Calories: 460Total Fat: 30gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 235mgSodium: 73mgCarbohydrates: 44gFiber: 0gSugar: 43gProtein: 6g

Did you make this recipe?

Please leave a rating or share a photo onPinterest!

What do you think of this delicious Christmas dessert? Please let me know in the comments! I’d also love for you to check out these other tasty Christmas recipes:

  • Eggnog French Toast Recipe for Christmas Morning
  • This Creamy Peanut Butter Fudge Recipe is So Easy!
  • Red Velvet Thumbprint Cookies with Cheesecake Filling
  • Pudding Cookies for Christmas with Peppermint
The Best Eggnog Creme Brulee Recipe (2024)

FAQs

What is the secret of crème brûlée? ›

Chill custard overnight.

To get the smoothest, most gorgeous crème brûlée, cover the bowl and chill overnight. If you don't have the time, you can continue with the baking, but you'll get the silkiest custards by chilling the mix for at least a few hours.

How to get the best creme brulee topping? ›

You want to make sure all the sugar granules have melted, and the sugar has at least a tint of caramel color. The longer you torch the surface, the darker it will become and the more bitter the sugar crust will be. Sprinkle each of the custards with an additional teaspoon of sugar and brûlée the surface again.

What's the difference between egg custard and creme brulee? ›

The main difference between the two is that creme brulee is topped with a layer of sugar that caramelizes under a broiler or torch, resulting in a crunchy, burnt sugar topping. Egg custard does not have this additional layer of sugar, but some recipes call for a dusting of nutmeg or cinnamon.

What creates the hard top on a creme brulee? ›

Crème brûlée is an easy dessert served in individual ramekins with a rich custard base made out of eggs, sugar, heavy cream and vanilla. The topping is made out of a thin layer of granulated sugar which is caramelized with a torch to create textually contrasting hard candy-like shell.

What not to do when making crème brûlée? ›

Avoid These Common Mistakes and Make a Flawless Crème Brûlée
  1. Using the Wrong Size Ramekin. Crème brûlée is traditionally baked in a wide, shallow ramekin. ...
  2. Using Whole Eggs. The pudding portion of crème brûlée should be trembling and tender, but still rich and creamy. ...
  3. Getting Water in the Pudding. ...
  4. Torching the Wrong Sugar.
Jan 20, 2016

What is the best sugar to use on crème brûlée? ›

For the caramelized sugar crust, we recommend turbinado or Demerara sugar. Regular granulated sugar will work, too, but use only 1 scant teaspoon on each ramekin or 1 teaspoon on each shallow fluted dish.

How do you keep sugar hard on creme brulee? ›

Sprinkle the Demerara sugar evenly on top of the creme brulee. Broil for 5 to 10 minutes, or until the sugar melts completely and most of it caramelizes, rotating the pan occasionally to even the browning. Cool on a wire rack for 1 minute to allow the sugar to harden, then serve immediately.

What temperature should creme brulee be baked at? ›

Preheat the oven to 325 degrees F. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes.

Why is my creme brulee foamy on top? ›

When the sugar is added to the egg yolks mix it lightly with a wooden spoon to prevent too many bubbles forming. If the yolks become foamy at this stage they will form a foam crust on the top of the finished product, which can interfere with the caramel brûlée bit.

Which is better eggnog or custard? ›

Flavor Profile and Texture

Because of this, the base flavor is nearly identical. However, the main difference between the two is that boiled holiday custard offers hints of vanilla, while eggnog delivers a warming and spicy flavor. Both are classic sweet drinks, but boiled custard is noticeably more sweet and mild.

What is the fancy name for crème brûlée? ›

Crème brûlée or crème brulée (/ˌkrɛm bruːˈleɪ/; French pronunciation: [kʁɛm bʁy. le]), also known as burnt cream or Trinity cream, and virtually identical to crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar.

How is eggnog different to custard? ›

The most basic difference is that boiled custard is heated while true eggnog isn't. Both are made with milk, half and half, or cream, eggs, sugar, and usually a little vanilla. However, eggnog is very fluid and creamy because it hasn't been heated. Custard becomes thicker as it is heated, as the eggs cook.

Why does my creme brulee look like scrambled egg? ›

If you have a mixture resembling sweet scrambled eggs then the eggs in the creme brulee are curdling and this happens because they become over heated.

Why did my creme brulee turn into scrambled eggs? ›

Creme brulee can be overcooked when the cream is combined with the egg and sugar mixture, or when it is baked in the oven. If the cream is too hot or added too quickly to the egg and sugar mixture, the eggs can actually cook like scrambled eggs.

Why is my crème brûlée not creamy? ›

Undercooked: It's possible that you didn't bake it long enough. Crème brûlée should be set around the edges but still slightly wobbly in the center when you take it out. It will continue to set as it cools. Too much liquid: Make sure you're using the right proportion of cream to egg yolks.

What's the difference between crème brûlée and caramel brûlée? ›

Crème brûlée and crème caramel are two different types of custard desserts. Crème brûlée is made with a rich custard base that is topped with a layer of hard caramel. Crème caramel is made with a caramelized sugar syrup that is poured over a layer of custard.

How was crème brûlée originally made? ›

The first printed recipe for a dessert called crème brûlée is from the 1691 edition of the French cookbook Le Cuisinier Royal et Bourgeois by Francois Massialot, a cook at the Palace of Versailles. That version was a sweet custard of egg yolks and milk with a burnt sugar crust.

References

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