Craving a holiday dessert with a luxurious twist? This Eggnog Crème Brûlée is the perfect seasonal delight. Infused with eggnog, nutmeg, and cinnamon, this dessert brings the warmth and nostalgia of eggnog to the elegant, creamy custard of crème brûlée.
Equipment
Mixing bowl
Whisk
Saucepan
Ramekins (6)
Baking dish
Kitchen torch
Ingredients
2cupsheavy cream
½cupeggnog
5large egg yolks
½cupgranulated sugarplus extra for topping
1tspvanilla extract
½tspground nutmeg
¼tspground cinnamon
Instructions
Preheat Oven: Preheat your oven to 325°F (165°C).
Prepare Ramekins: Place 6 ramekins in a baking dish with high sides.
Heat Cream and Eggnog: In a medium saucepan, heat the heavy cream and eggnog over medium heat until hot (do not boil). Remove from heat.
Whisk Eggs and Sugar: In a mixing bowl, whisk together egg yolks and sugar until smooth. Gradually whisk the hot cream mixture into the egg yolks, a little at a time, to temper without cooking the eggs.
Add Flavoring: Stir in vanilla extract, nutmeg, and cinnamon.
Pour and Bake: Pour the mixture evenly into the ramekins. Fill the baking dish with hot water halfway up the sides of the ramekins. Bake for 40-45 minutes or until the custard is set but slightly jiggly in the center.
Chill: Remove ramekins from water bath and chill in the fridge for at least 2 hours or overnight.
Caramelize: Before serving, sprinkle 1-2 tsp of sugar on top of each custard. Use a kitchen torch to caramelize the sugar until golden brown.