Description

This Decadent Eggnog Crème Brûlée is a creamy, festive dessert perfect for the holiday season. Infused with classic eggnog flavors of cinnamon, nutmeg, vanilla, and a splash of bourbon, it combines the rich custard texture of crème brûlée with the warm spices of eggnog. The silky custard is topped with a crunchy caramelized sugar crust, creating a delightful contrast that makes every spoonful special.

Ingredients

Scale

Custard Ingredients

2 cups Eggnog (Use store-bought or homemade)
1 cup Whole Milk (Substitute with half-and-half for creaminess)
6 large Egg Yolks (Ensure fresh for optimal flavor)
1/4 teaspoon Kosher Salt
60 grams Granulated Sugar (Plus 3 tablespoons for caramelization)
1 tablespoon Bourbon Whiskey (Can substitute with rum)
1 teaspoon Pure Vanilla Extract (Using a vanilla bean is recommended)
1/2 teaspoon Ground Cinnamon (Allspice is a nice alternative)
1/4 teaspoon Ground Nutmeg (Freshly grated is recommended)
Additional Granulated Sugar (For the sugar crust)

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Instructions

Preheat Oven and Prepare Ramekins: Set your oven to 325°F (162°C). Arrange six ramekins in a large baking dish or roasting pan deep enough to hold water halfway up the sides of the ramekins.
Mix Eggnog and Milk: In a medium saucepan, combine the eggnog and whole milk. Warm the mixture over medium heat until just hot but not boiling, then remove from heat to allow infusion of flavors.
Whisk Egg Yolks and Sugar: In a separate bowl, vigorously whisk the egg yolks with the granulated sugar and kosher salt until the mixture becomes pale and slightly thickened.
Temper Eggs: Slowly pour the warm eggnog mixture into the egg yolk mixture, whisking constantly to prevent curdling. This gradual temperature increase is crucial for a smooth custard.
Add Flavorings: Stir in bourbon whiskey, vanilla extract, ground cinnamon, and freshly grated nutmeg to the custard mixture.
Strain Custard: Pour the custard through a fine mesh sieve into a large measuring cup or bowl to ensure smoothness by removing any cooked egg bits or spice clumps.
Fill Ramekins: Distribute the custard evenly among the six ramekins placed in the baking dish.
Add Water Bath: Pour hot water into the baking dish around the ramekins until it reaches halfway up their sides. This water bath ensures gentle, even cooking of the custard.
Bake Custards: Carefully place the baking dish in the oven and bake for approximately 35 minutes, or until the custard is set but still slightly jiggly in the center.
Cool and Chill: Remove the ramekins from the water bath and allow to cool to room temperature. Then cover each ramekin with plastic wrap and refrigerate for at least 4 hours or overnight for best texture.
Caramelize Sugar Crust: Just before serving, sprinkle a thin, even layer of granulated sugar (about 1 tablespoon per ramekin) over the custard surface. Use a kitchen torch to melt and caramelize the sugar until golden and crisp, forming the signature brûlée crust.
Serve Immediately: Allow the sugar crust to harden for a minute or two, then serve your festive eggnog crème brûlée chilled for a luxurious holiday dessert experience.

Notes

Use fresh eggs for the best flavor and safety.
For a richer custard, substitute whole milk with half-and-half or heavy cream.
You can omit bourbon for a non-alcoholic version or swap it with rum or brandy.
If you don’t have a kitchen torch, place ramekins under a broiler briefly to caramelize sugar, but watch carefully to avoid burning.
Make crème brûlée up to two days in advance but caramelize sugar just before serving for the best textural contrast.