Burnt Sugar Custard Topped Eggnog Dessert
Whisk Up Some Festive Crème Brûlée with a Twist of Eggnog! This scrumptious dessert is a perfect holiday treat that combines the traditional Crème Brûlée with a special dash of homemade eggnog. Here's an easy-to-follow guide on making this delectable winter wonderland dessert.
What's on the Shopping List?We suggest using our in-house Best Eggnog recipe for an instances-in-a-glass experience. If you're short on time, you can pick up a store-bought eggnog that will yield delicious results too!
Gadgets for Your Kitchen ArsenalBrown those sugary tops with either a broiler or a small kitchen blowtorch. The latter is a nifty gadget that'll make the process even smoother!
Dive a little deeper into eggnog and discover other scrumptious recipes, or check out our Ultimate Holidays Guide for even more delicious ideas!
- Servings: 6
- Difficulty Level: Medium
- Estimated Time: 1 hour 40 minutes, plus 1 hour chilling
Ingredients (7)
- 8 cups water
- 2/3 cup Best Eggnog (or store-bought)
- 3/4 cup heavy cream
- 1/2 cup whole milk
- 1/8 teaspoon freshly grated nutmeg
- 5 large egg yolks
- 1/3 cup plus 1/4 cup granulated sugar
Let’s Get Cookin'!
- Get your oven to 300°F and position the rack in the middle. Gently heat the water in a medium saucepan over high heat, then maintain a simmer.
- Combine eggnog, cream, milk, and nutmeg in another medium saucepan. Simmer the combo over medium heat. Meanwhile, whisk the egg yolks and 1/3 cup granulated sugar in a separate medium bowl for about 3 minutes, until thick and pale yellow.
- Slaterly pour the hot eggnog mixture into the whisked yolk mixture while continually whisking. After it's combined, distribute the mixture into 6 (4-ounce) ramekins. Nestle the ramekins in a 13x9-inch baking dish. Pour the hot water around the ramekins about halfway up their sides, using as much water as you need. Cover the baking dish with foil, poking some holes with a skewer or knife to let steam escape.
- Bake for 30 to 35 minutes, or until the custard centers are just set. Remove from the oven, then set the ramekins on a wire rack to cool for about 30 minutes. Wrap the ramekins with plastic wrap and chill for 1 hour.
- Once ready to serve, preheat your broiler to high and position the rack in the upper third. Apply about 2 teaspoons of the remaining 1/4 cup sugar onto each ramekin's top. Cook under the broiler until the sugar is caramelized and has a rich golden brown color, approximately 1 to 2 minutes. Pay close attention to avoid burning! (You can also caramelize the sugar using a kitchen torch if you'd prefer.) Serve immediately.
Throwback That Glass of Deliciousness!Pair this fresh and spiced Crème Brûlée with a taste of Badia di Morrona Vin Santo from Italy. This awards-winning sweet wine offers a symphony of flavors from the delicate sweetness to the deep caramel undertones. It's a perfect match to complement this burnt, fresh, and spiced Crème Brûlée.
A Tasty Twist: Homemade Eggnog Crème BrûléeFor an enticing variation, craft your homemade eggnog and employ the following ingredients per serving:
- 3/4 cup Homemade Eggnog
- 2 tbsp Granulated Sugar (additional for sweetening)
- 1 tsp Vanilla Extract
- 2 large Egg Yolks
- 1 tsp Caramel Sugar or Granulated Sugar for topping
Enjoy this frosty flavor explosion - Happy Holidays!
- For an intriguing twist, try making an Eggnog Crème Brûlée using homemade eggnog as the primary ingredient.
- Pair the homemade Eggnog Crème Brûlée with Badia di Morrona Vin Santo, a sweet Italian wine that offers a harmonious blend of delicate sweetness and deep caramel undertones.
- In the Ultimate Holidays Guide, you'll find more delightful recipes to enhance your festive feast, including other scrumptious eggnog concoctions.
- When preheating the broiler to caramelize the sugar on top of the Crème Brûlée, be mindful to avoid burning it, for a burnt top contrasts deliciously with the fresh and spiced dessert.
