Holiday Eggnog Crème Brûlée

Renee Nicole's Kitchen

This holiday Eggnog Crème Brûlée adds the flavors of rum and nutmeg to a classic custard base. A five ingredient fancy dessert fit for Christmas dinner. Make in advance and brûlée the tops just prior to serving.

Renee Nicole's Kitchen

INGREDIENTS

Eggnog Custard – white sugar – egg yolks – heavy whipping cream – eggnog Crème Brûlée Topping – white sugar - divided – nutmeg – candied cranberries, optional

Yield

4 SERVINGS

prep time

20 MINUTES

total time

50 MINUTES

COOK TIME

30 MINUTES

Holiday  Eggnog Crème Brûlée Recipe

1. Preheat the oven. Boil water for a water bath. Place four 5-ounce ramekins in an 8×8 or 9×9 square pan. Separate egg yolks, reserving whites for another recipe. Whisk sugar with yolks until light and creamy.

Instructions

2. Heat cream and eggnog over medium heat until bubbles form at the edge (about 5 minutes). Stir occasionally to avoid boiling. Temper egg yolks by gradually adding 1/2 cup of the warm mixture, whisking constantly. Repeat once more, then combine with the remaining mixture in the saucepan.

Instructions

3. Strain mixture into a measuring cup, removing any cooked egg lumps. Divide custard among ramekins. Create a water bath by pouring boiling water into the pan, halfway up the sides of the ramekins, avoiding the custard.

Instructions

4.  Bake in a water bath for until centers are set; test by lightly jiggling the pan. Remove from the water bath when safe to handle to stop cooking. Cool to room temperature, then refrigerate for at least three hours.

Instructions

5. Top each custard with 1 1/2 teaspoons of sugar, adjust for ramekin width. Use a kitchen torch to brulee until sugar caramelizes. Dust with nutmeg and add optional sugared cranberries.

Instructions

Enjoy!

Full Ingredients and Instructions:

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