If you love the creamy, cozy vibes of eggnog and the satisfying crack of a caramelized sugar topping, you’re going to fall head over heels for this Eggnog Crème Brûlée!
It’s a fancy-sounding dessert that’s surprisingly easy to make, and it’s perfect for the holidays.
The rich eggnog flavor, silky custard, and golden sugar crust make every bite feel like a hug. I’ve made this for family gatherings, and it’s always the dessert that gets people talking (and coming back for seconds!).
Let’s dive in and make this sweet treat together!
What You’ll Need
For the custard:
- 4 large egg yolks
- 1/3 cup granulated sugar
- 1 1/2 cups eggnog (store-bought or homemade)
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
For the caramelized sugar topping:
- 1/4 cup granulated sugar
Pro Tips
- Temper the eggs slowly – Pour the warm eggnog mixture into the yolks very slowly while whisking constantly. This prevents scrambled eggs!
- Skim the foam – If any bubbles form on top of the custard before baking, skim them off for a smooth finish.
- Use a water bath – Baking in a water bath (a tray filled with hot water) keeps the custard silky and prevents cracking.
- Don’t skip the chill time – The custard needs to chill fully before you torch the sugar. It’s worth the wait!
- Practice patience with the torch – Move it slowly and evenly across the sugar for the best golden crust.
Tools You’ll Need
- Mixing bowls
- Whisk
- Fine-mesh strainer
- Ramekins (4 small or 2 large)
- Baking dish (for the water bath)
- Kitchen torch (or broiler for caramelizing)
Substitutions and Variations
- No eggnog? Use 1 3/4 cups of heavy cream and add 1/2 teaspoon ground nutmeg for a similar flavor.
- Dairy-free version: Swap the eggnog and cream for coconut cream or almond milk eggnog.
- Add a twist: Sprinkle a tiny bit of sea salt on the sugar crust for a salted caramel vibe.
Make Ahead Tips
- You can bake the custards up to 2 days ahead of time. Keep them covered in the fridge, then torch the sugar right before serving.
Instructions
1. Preheat the oven:
Preheat your oven to 325°F. Place your ramekins in a baking dish.
2. Mix the custard base:
In a mixing bowl, whisk the egg yolks and sugar until pale and creamy. In a saucepan, warm the eggnog, cream, vanilla, and nutmeg over medium heat until steaming (don’t let it boil).
Slowly pour the warm mixture into the yolks, whisking constantly. Strain through a fine-mesh strainer into a pouring jug.
3. Fill the ramekins and bake:
Pour the custard into the ramekins, then fill the baking dish with hot water until it reaches halfway up the ramekins. Bake for 35–40 minutes, or until the centers are set but still slightly wobbly.
4. Chill the custard:
Remove ramekins from the water bath and let them cool to room temperature. Then, chill in the fridge for at least 4 hours or overnight.
5. Caramelize the sugar topping:
Sprinkle 1 teaspoon of sugar evenly over each custard. Use a kitchen torch to melt and caramelize the sugar until golden and crackly. (Alternatively, place the ramekins under the broiler for 1–2 minutes, keeping a close eye on them.)
Leftovers and Storage
- Store in the fridge: Cover leftover ramekins tightly with plastic wrap and store for up to 2 days.
- Re-crisp the sugar: If the sugar crust softens, you can torch it again just before eating.
Wrap-Up
This Eggnog Crème Brûlée is everything a holiday dessert should be—creamy, cozy, and oh-so-impressive. Whether you’re hosting a big family dinner or just treating yourself, this recipe will make any occasion feel special. I can’t wait for you to try it! Let me know how yours turns out in the comments, or feel free to ask any questions. Happy baking!
