Description

This Eggnog Crème Brûlée is a festive twist on the classic French dessert, combining the creamy richness of traditional crème brûlée with the warm, spiced flavors of eggnog. Infused with bourbon, vanilla, cinnamon, and nutmeg, this custard is baked to perfection and topped with a caramelized sugar crust for a luxurious holiday treat.

Ingredients

Scale

Custard Base

2 cups store-bought or homemade eggnog
3/4 cup whole milk
7 large egg yolks
1/2 teaspoon kosher salt
1/4 cup (60 g) granulated sugar

Topping and Flavorings

3 tablespoons granulated sugar (for topping)
3 tablespoons bourbon whiskey
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Instructions

Preheat and Warm Eggnog Mixture: Preheat your oven to 325°F (163°C). In a small saucepan over medium heat, combine the eggnog and whole milk. Heat the mixture until it reaches 160°F on an instant-read thermometer and is very hot, but not boiling.
Combine Egg Yolks and Sugar: While the eggnog mixture heats, whisk together the egg yolks, kosher salt, and 1/4 cup granulated sugar in a large bowl until the mixture is smooth and pale.
Temper Egg Yolks: Slowly pour the warm eggnog mixture into the egg yolk mixture while whisking constantly to prevent the yolks from scrambling. After combining, strain the mixture through a fine-mesh sieve into a medium bowl to remove any cooked egg bits.
Add Flavorings: Stir in the bourbon whiskey, pure vanilla extract, ground cinnamon, and ground nutmeg until well combined.
Prepare Ramekins and Water Bath: Place six 6-ounce ramekins in an 11-inch by 7-inch baking pan. Ladle the custard mixture evenly into the ramekins. Carefully pour boiling water into the baking pan around the ramekins until the water comes halfway up their sides, ensuring no water spills into the custards.
Bake Custards: Bake in the preheated oven until the custards are mostly set with a slight jiggle in the center, about 30 minutes.
Rest and Chill: Remove the ramekins from the oven and let them rest in the hot water bath for 15 minutes. Then transfer the ramekins to the refrigerator and chill until completely cold, at least 2 hours or overnight.
Caramelize the Sugar Topping: Just before serving, sprinkle the remaining 3 tablespoons of granulated sugar evenly over the surface of each custard. Use a kitchen torch to caramelize the sugar by waving the flame in a sweeping motion until the sugar melts and forms a hard, golden crust. Let the crust harden for about 5 minutes before serving.

Notes

Make sure to slowly temper the egg yolks with the hot eggnog mixture to avoid curdling.
Use a kitchen torch for best results when caramelizing sugar; alternatively, you can broil the custards briefly but watch carefully to avoid burning.
If you prefer a stronger bourbon flavor, you may add an extra tablespoon.
Custards can be prepared a day in advance and stored in the refrigerator before caramelizing the sugar topping.
Ensure the water bath water does not spill into the ramekins to keep the custard texture smooth.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: French-American

Keywords: Eggnog, Crème Brûlée, Holiday Dessert, Bourbon, Custard, Christmas Dessert