Eggnog Creme Brulee
Eggnog creme brulee recipe with creamy custard and crisp caramelized sugar topping. Easy make ahead holiday dessert.
I chose to make this eggnog creme brulee as a way to bring a familiar holiday flavor into a dessert that feels calm and elegant. It is the kind of dish that looks special without asking for constant attention in the kitchen. That balance matters on busy days.
What I enjoy most is the contrast. The custard stays smooth and gently spiced while the top cracks with just the right amount of sweetness. Each spoonful feels steady and comforting rather than overly rich.
When I served this at home, the room went quiet for a moment. That is always a good sign. It felt like a dessert that asked everyone to slow down and enjoy it properly.
Questions You May Have About This Recipe
Can I make this ahead of time
Yes. Prepare the custards and chill them up to 2 days ahead.
Do I need a kitchen torch
A kitchen torch gives the best control. Use a broiler only with ramekins specifically rated for broiler use, watching continuously to avoid burning.
Is this very sweet
No. The sweetness stays balanced by the custard.
Can I use store bought eggnog
Yes. Full fat eggnog works best.
Should this be served cold or warm
Cold custard with a warm crisp topping is ideal.
What You Need To Make Eggnog Creme Brulee
2 cups eggnog
1 cup heavy cream
5 egg yolks
1/3 cup granulated sugar
1 tsp vanilla extract
1/4 tsp nutmeg
1/4 cup sugar for topping
How To Make Eggnog Creme Brulee
Heat oven to 325°F.
Warm the eggnog and cream in a saucepan until steaming, without boiling.
Whisk egg yolks and sugar until smooth.
Slowly add warm mixture while whisking.
Stir in vanilla and nutmeg.
Strain the custard through a fine sieve and divide among six 6-ounce oven-safe ramekins, leaving a little space at the top. Place them in a deep baking pan.
Carefully pour hot water into the baking pan until it reaches halfway up the ramekins. Bake for about 40 minutes, until the edges are set and the centers gently wobble rather than slosh; the custard should reach at least 160°F. Timing varies with ramekin shape.
Lift the ramekins out of the water bath and cool on a rack for about 1 hour. Cover and refrigerate within 2 hours of baking, then chill for at least 4 hours.
Just before serving, divide the topping sugar evenly over the cold custards and caramelize with a kitchen torch. Let the topping harden briefly before serving.
Tips
Heat the cream gently without boiling.
Whisk slowly to avoid air bubbles.
Chill fully before torching.
Torch evenly for a smooth crust.
Reader Reviews
⭐⭐⭐⭐⭐ “Silky texture and perfect holiday flavor.” Linda C
⭐⭐⭐⭐ “Not too sweet and very smooth.” Barbara M
⭐⭐⭐⭐⭐ “My guests loved the crisp top.” Joanne P
⭐⭐⭐⭐ “Easy to prepare ahead of time.” Susan F
⭐⭐⭐⭐⭐ “A new seasonal favorite.” Margaret D
Printable Recipe
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Eggnog Creme Brulee
Eggnog creme brulee with smooth custard and crisp caramelized top. A calm elegant dessert for the season.
Ingredients
- 2 cups eggnog
- 1 cup heavy cream
- 5 egg yolks
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp nutmeg
- 1/4 cup sugar for topping
Instructions
- Heat oven to 325°F.
- Warm the eggnog and cream in a saucepan until steaming, without boiling.
- Whisk egg yolks and sugar until smooth.
- Slowly add warm mixture while whisking.
- Stir in vanilla and nutmeg.
- Strain the custard through a fine sieve and divide among six 6-ounce oven-safe ramekins, leaving a little space at the top. Place them in a deep baking pan.
- Carefully pour hot water into the baking pan until it reaches halfway up the ramekins. Bake for about 40 minutes, until the edges are set and the centers gently wobble rather than slosh; the custard should reach at least 160°F. Timing varies with ramekin shape.
- Lift the ramekins out of the water bath and cool on a rack for about 1 hour. Cover and refrigerate within 2 hours of baking, then chill for at least 4 hours.
- Just before serving, divide the topping sugar evenly over the cold custards and caramelize with a kitchen torch. Let the topping harden briefly before serving.
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