Holiday Eggnog Brûlée

A cozy dessert that always steals the spotlight, Holiday Eggnog Brûlée blends classic crème brûlée elegance with the warm, nostalgic flavor of festive eggnog. From the very first spoonful, you’ll taste a silky, spiced custard paired with that irresistible crackly sugar top everyone loves. Even better, this recipe is effortless to prepare, yet it still feels luxurious enough for any gathering. Because the ingredients are simple and the steps flow smoothly, you’ll enjoy creating it just as much as serving it.

Interestingly, crème brûlée dates back to 17th-century Europe, where chefs used hot irons to caramelize sugar and create that iconic glassy shell. Today, we use kitchen torches, but the experience remains just as enchanting. And when you add creamy eggnog and a hint of nutmeg, this timeless dessert transforms into a seasonal showstopper.

Whether you’re hosting friends, planning a quiet evening in, or simply craving a festive treat, this recipe delivers an elegant, perfectly balanced custard with every bite.

Recipe Yield: 6 servings

INGREDIENTS

1 ½ cups eggnog
1 cup heavy cream
6 large egg yolks
⅓ cup granulated sugar
1 tsp vanilla extract
¼ tsp ground nutmeg
Pinch of salt
6 tbsp granulated sugar (for topping)

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 325°F (163°C). Arrange six 4–6 oz ramekins inside a deep baking dish and set aside.

2. Warm the base:
In a medium saucepan, combine eggnog, heavy cream, nutmeg, and salt. Heat over medium until steaming but not boiling, stirring occasionally to prevent scorching.

3. Whisk the yolks:
Meanwhile, whisk egg yolks, sugar, and vanilla in a mixing bowl until pale and slightly thickened.

4. Temper the eggs:
Slowly pour the warm eggnog mixture into the yolk mixture while whisking constantly. This gradual process prevents curdling and keeps the custard silky.

5. Strain and fill:
Strain the mixture through a fine-mesh sieve. Place the ramekins into a deep baking dish, then divide the custard evenly among them. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.

6. Bake gently:
Bake 35–40 minutes, or until the centers jiggle slightly when shaken. Remove ramekins from the water bath and cool 1 hour. Then refrigerate at least 3 hours until fully set.

7. Torch the topping:
Just before serving, sprinkle each custard with 1 tbsp sugar. Use a kitchen torch to melt and caramelize the sugar until golden and crisp. Cool 2 minutes to let the shell harden.

Helpful Tips to Perfect This Recipe

• Use High-Quality Eggnog:
  A rich, full-fat eggnog elevates the custard’s flavor and ensures a smooth, creamy finish. Better eggnog leads to deeper spice notes and a luxurious texture.
• Chill Thoroughly for Best Results:
  Although it’s tempting to serve early, allowing the custards to chill fully helps them firm beautifully and makes the caramelized sugar shell crack perfectly.
• Caramelize with Care:
  Move the torch in small circles to prevent scorching. Keeping the flame moving helps the sugar melt evenly and creates that classic glossy, golden top.