Eggnog Crème Brûlée
A delightful twist on the classic French dessert, this Eggnog Crème Brûlée combines creamy eggnog flavors with a delicious caramelized sugar topping, perfect for holiday gatherings.
Ingredients
Custard Base
- 2 cups store-bought or homemade eggnog Gives a rich, comforting flavor.
- 3/4 cup whole milk Balances out the eggnog with richness.
- 7 large egg yolks Create the perfect custard texture.
- 1/2 tsp kosher salt Enhances the sweet flavors.
- 1/4 cup granulated sugar Sweetens the custard.
- 1 tsp pure vanilla extract Infuses the custard with aroma.
- 1/2 tsp ground cinnamon Enhances the eggnog flavor.
- 1/2 tsp ground nutmeg Adds an aromatic flavor.
- 3 tbsp bourbon whiskey (optional) Adds warmth; optional for halal version.
Brûlée Topping
- 3 tbsp granulated sugar Gives a crunchy top layer.
Instructions
Preparation
- Preheat your oven to 325°F (160°C). In a saucepan over medium heat, warm the eggnog and milk together until they reach 160°F.
- In a large bowl, whisk together the egg yolks, kosher salt, and 1/4 cup of granulated sugar until the mixture is smooth and pale.
- Gradually combine the warm eggnog mixture into the egg yolk mixture while whisking continuously. Strain the mixture through a sieve into a bowl.
- Stir in the optional bourbon, vanilla extract, ground cinnamon, and nutmeg.
Baking
- Pour the custard mixture into ramekins placed snugly in a baking pan filled with boiling water.
- Bake for about 30 minutes, until the edges are set but the centers are still slightly jiggly.
Chilling
- Let the ramekins sit in the water for 15 minutes, then remove them and refrigerate for at least 2 hours.
Brûlée Topping
- Just before serving, sprinkle the tops with the remaining 3 tablespoons of sugar and use a kitchen torch to caramelize until crispy and golden.
Notes
For best results, gradually mix hot ingredients to prevent curdling and ensure accurate temperatures. This dessert is best served cold with a perfectly caramelized sugar topping.