Eggnog Crème Brûlée

"Eggnog crème brûlée is the perfect dessert for Christmas dinner. Velvety and rich with an indulgently delicious brûléed sugar topping, this eggnog crème brûlée adds the flavors of rum and nutmeg to the classic crème brûlée custard base."

Renee Nicole's Kitchen

INGREDIENTS

Eggnog Custard 1/4 cup white sugar 4 egg yolks 1 cups heavy whipping cream 1 cup eggnog Crème Brûlée Topping 5 TBSP white sugar - divided 1/4 tsp nutmeg

Eggnog Crème Brûlée

Yield

4 SERVINGS

prep time

20 MINUTES

total time

50 MINUTES

COOK TIME

30 MINUTES

1. Heat oven to 300ºF. Boil water for the water bath, preferably in a tea kettle for easy pouring. Place four 5 ounce ramekins into a 8x8 or 9x9 square pan.

Instructions

2. Separate egg yolks from the whites, reserving the whites for another recipe. 3. Whisk together sugar and egg yolks in a medium sized bowl until it lightens in color and takes on a thick, creamy texture.

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4. Heat cream and eggnog over medium heat until bubbles start to form at the edge. About 5 minutes. Stir occasionally and do not let it boil.

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5.  Temper the egg yolks by slowly adding about 1/2 cup of the warmed eggnog and cream into the egg yolk mixture, while whisking constantly. Once incorporated repeat with another 1/2 cup of warm eggnog and cream. Then add the yolk, eggnog, cream mixture back into the saucepan with the remaining eggnog and cream.

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6. Strain mixture, preferably into a large measuring cup with a pour spout. Discard any lumps of cooked egg from the strainer.

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7. Divide the custard mixture equally into the ramekins. Create the water bath by pouring the boiling water into the pan until it's half way up the side of the ramekins. Careful not to pour water into the custard.

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8. Bake in the water bath for 30 - 35 minutes or until centers are set. To test lightly jiggle the pan. The centers should jiggle like jello.

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9. Remove from the water bath as soon as you can safely handle them, to stop the cooking process. Cool to room temperature then refrigerate for a minimum of three hours.

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10. Cover each custard with 1 1/2 teaspoons of white sugar, adjusting for ramekin width if needed. Brulee the tops with a kitchen torch until the sugar is caramelized. Dust with nutmeg and top with optional sugared cranberries.

Instructions

Learn How to Make Sugared Cranberries to top your Eggnog Crème Brûlée by visiting Renee Nicole's Kitchen!

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