Description
This Decadent Eggnog Crème Brûlée recipe combines the festive flavors of eggnog, bourbon, and warm holiday spices to create a rich and creamy custard dessert with a crisp caramelized sugar topping. Perfect for holiday celebrations, this custard is baked in a water bath for a silky texture and traditionally torched for a crunchy golden finish.
Ingredients
Scale
Custard Base
- 2 cups Eggnog
- 1 cup Whole Milk
- 6 large Egg Yolks
- 1/4 teaspoon Kosher Salt
- 60 grams Granulated Sugar
- 1 tablespoon Bourbon Whiskey
- 1 teaspoon Pure Vanilla Extract
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
Topping
- 3 tablespoons Granulated Sugar
- Additional Granulated Sugar (as needed for caramelizing)
Instructions
- Making the Custard: In a mixing bowl, combine the eggnog, whole milk, egg yolks, kosher salt, and granulated sugar. Whisk vigorously for about 1-2 minutes until the mixture is smooth and uniform, ensuring all ingredients are well incorporated for a silky custard base.
- Adding the Flavorings: Gently fold in the bourbon whiskey, pure vanilla extract, ground cinnamon, and ground nutmeg, carefully mixing to evenly distribute the warm holiday spices and aromatic bourbon for depth of flavor.
- Preparing the Ramekins: Divide the custard mixture evenly among six ramekins, filling each about three-quarters full to allow room for setting without overflow during baking.
- Preheating and Water Bath Setup: Preheat your oven to 325°F (163°C). Place the filled ramekins in a deep baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins, creating a water bath to gently and evenly cook the custard.
- Baking the Custard: Bake the custards for 30-35 minutes until set but still slightly jiggly in the center, indicating a creamy, custardy texture that is not overcooked.
- Cooling and Chilling: Carefully remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 2 hours to fully set the custard and develop flavors.
- Caramelizing the Sugar Topping: Before serving, sprinkle a thin, even layer of granulated sugar over each custard. Use a kitchen torch to caramelize the sugar until it turns golden and bubbly, creating a crisp, classic crème brûlée crust.
Notes
- Use whole milk and eggnog with a good fat content for the creamiest texture.
- Chilling the custard adequately is essential for a clean caramelization and to prevent cracking of the topping.
- If you don’t have a kitchen torch, you can use your oven broiler, but watch closely to avoid burning.
- Add bourbon carefully if serving to children or those avoiding alcohol; it can be omitted or replaced with vanilla extract.
- Make sure the water for the water bath is hot when pouring to maintain oven temperature and cooking consistency.
