Description
A creamy eggnog-infused custard topped with a crisp layer of caramelized sugar, perfect for holiday gatherings.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup full-fat eggnog
- 5 large egg yolks
- 1/2 cup granulated sugar for custard
- 1/2 tsp ground nutmeg
- 1 tsp pure vanilla extract
- Pinch of salt
- 1/4 cup granulated sugar for brûlée topping
Instructions
- In a medium saucepan, combine 2 cups heavy cream and 1 cup full-fat eggnog. Warm over medium heat until bubbles form around the edge; do not let it boil.
- In a large mixing bowl, whisk together 5 large egg yolks and 1/2 cup granulated sugar until pale and slightly thickened, about 2 minutes.
- Slowly pour the warm cream mixture into the egg mixture while whisking constantly.
- Stir in 1/2 tsp ground nutmeg, 1 tsp vanilla extract, and a pinch of salt.
- Pour the custard through a fine mesh sieve into a large measuring cup or bowl.
- Place 4 ramekins in a deep baking dish. Pour the custard into each ramekin, filling them about 3/4 full.
- Add hot water to the baking dish until it reaches halfway up the sides of the ramekins.
- Bake in a preheated oven at 325°F for 35 to 40 minutes until the centers are just set but still slightly jiggly.
- Remove the ramekins from the water bath and let them cool to room temperature. Chill in the fridge for at least 3 hours or overnight.
- Right before serving, sprinkle 1 tablespoon of granulated sugar evenly over each custard. Caramelize the sugar using a kitchen torch or under a broiler for 2-3 minutes.
- Let the brûlée sit for about 2 minutes before serving.
Notes
Store leftover crème brûlée in the fridge covered (without the sugar topping) for up to three days. It’s best served fresh.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 30g
- Sodium: 100mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 275mg