There’s something magical about creamy custard, the cozy flavor of eggnog, and that satisfying crack of caramelized sugar on top.
This Eggnog Crème Brûlée is a holiday twist on the classic, and it’s shockingly easy to pull off.
It feels fancy, but you don’t need a culinary degree—or even a torch (though it helps!).
Every time I make this, people think I bought it from a high-end bakery.
What You’ll Need
- 2 cups heavy cream
- 1 cup eggnog (full-fat, not low-fat)
- 5 large egg yolks
- ½ cup granulated sugar (for custard)
- ½ tsp ground nutmeg
- 1 tsp pure vanilla extract
- Pinch of salt
- ¼ cup granulated sugar (for brûlée topping)
Why I Love This Recipe
I’ve made crème brûlée dozens of times, and this one always stands out. That eggnog flavor just wraps you up in holiday comfort. It’s festive, velvety, and the sugar top is so fun to crack into.
- You don’t need special equipment (though a torch helps).
- The custard can be made ahead, so it’s low-stress for entertaining.
- It feels luxurious but isn’t hard.
- The eggnog twist adds cozy, nostalgic flavor.
Servings & Time
Servings: 4 ramekins
Prep + Bake Time: 50 minutes (plus chilling time)
Macros (Per Serving — Approximate)
Calories: 380
Fat: 28g
Carbs: 26g
Protein: 5g
Why This Recipe Works (Quick Science)
Egg yolks thicken the custard without curdling when baked gently in a water bath. The cream and eggnog balance richness with flavor, and sugar on top melts into a crisp layer because it’s dry and exposed to high heat. That contrast—creamy under crisp—is what makes it irresistible.
Common Mistakes
- Overbaking the custard: It should still jiggle slightly in the center.
- Skipping the water bath: It prevents the edges from overcooking.
- Using cold sugar for the brûlée top: Let the custards come to room temp so the sugar melts evenly.
- Using low-fat eggnog: This ruins the texture. Use full-fat.
What to Serve With
- A hot cup of coffee or chai
- Butter cookies or shortbread on the side
- Fresh raspberries or pomegranate arils for color
FAQ
Can I use light eggnog?
Stick with full-fat. Light versions don’t set the same way.
Can I make it without a torch?
Yes! Use the broiler. Watch closely and rotate the ramekins for even caramelization.
Can I make this ahead?
Absolutely. Chill up to 2 days, brûlée right before serving.
Can I freeze crème brûlée?
Not recommended. The texture will change once thawed.
Make Ahead Tips
- The custard can be baked and chilled up to 48 hours in advance.
- Don’t brûlée the top until ready to serve—freshly torched sugar is best.
- To save time, separate your egg yolks a day ahead and keep them covered in the fridge.
Let’s Make It
Step 1: Warm the Cream and Eggnog
In a medium saucepan, combine 2 cups heavy cream and 1 cup full-fat eggnog. Warm over medium heat until it just starts to steam—don’t let it boil.
Step 2: Whisk Egg Yolks and Sugar
In a large mixing bowl, whisk 5 large egg yolks with ½ cup granulated sugar until pale and slightly thickened, about 2 minutes.
Step 3: Temper the Eggs
Slowly pour the warm cream and eggnog into the egg mixture, whisking constantly so the eggs don’t scramble.
Step 4: Add Flavorings
Stir in ½ tsp ground nutmeg, 1 tsp pure vanilla extract, and a pinch of salt.
Step 5: Strain the Custard
Pour the mixture through a fine-mesh sieve into a large measuring cup or bowl with a spout. This makes the texture silky smooth.
Step 6: Fill Ramekins and Bake
Place 4 ramekins in a deep baking dish. Pour custard evenly into each ramekin. Add hot water to the dish so it comes halfway up the sides. Bake at 325°F (160°C) for 35–40 minutes until the centers are just set.
Step 7: Chill
Carefully remove ramekins from the water bath. Let cool to room temp, then chill in the fridge for at least 3 hours (or overnight).
Step 8: Brûlée the Tops
Right before serving, sprinkle 1 tablespoon of granulated sugar over each custard. Use a torch to caramelize, or place under a broiler until melted and golden.
Step 9: Serve and Enjoy
Let the brûlée sit for 2 minutes so the sugar hardens. Serve as is, or top with a dash of nutmeg or whipped cream.
Leftovers and Storage
- Store un-brûléed custards in the fridge for up to 3 days, tightly wrapped.
- Don’t brûlée until ready to eat—sugar crust will get soft in the fridge.
- Do not freeze.
Conclusion
This Eggnog Crème Brûlée is pure holiday magic in a ramekin. It’s elegant, cozy, and honestly a breeze once you try it. I’d love to hear how it turns out for you—leave a comment and let me know if you have any questions or variations you tried!
