Eggnog Crème Brûlée

By Samantha Seneviratne

Eggnog Crème Brûlée
Craig Lee for The New York Times
Total Time
45 minutes
Rating
4(460)
Comments
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A splash of bourbon and a generous grating of fresh nutmeg transform this simple custard into a holiday sensation. Make the custard in advance, but wait to caramelize the topping about 10 minutes before serving. The sugar will not hold its signature crunch if subjected to much extra time in a humid refrigerator. While it may be a single-use gadget, a kitchen torch is an inexpensive tool worth the investment. It does the best job at caramelizing the top without warming the custard, and it’s so fun to use.

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Ingredients

Yield:8 servings
  • 8large egg yolks
  • ½cup/101 grams granulated sugar, plus up to ½ cup/101 grams for sprinkling
  • ¾teaspoons freshly grated nutmeg
  • ½teaspoon kosher salt
  • 2cups heavy cream
  • 1cup whole milk
  • 1tablespoon bourbon
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

330 calories; 27 grams fat; 16 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 0 grams dietary fiber; 16 grams sugars; 5 grams protein; 155 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 325 degrees. Put 8 shallow 4-ounce crème brûlée dishes in a large roasting pan. Bring a kettle of water to a boil.

  2. Step 2

    Meanwhile, in an 8-cup glass measuring cup (or large bowl), whisk together egg yolks, ½ cup/101 grams sugar, nutmeg and salt. Whisk in heavy cream, milk and bourbon. Divide mixture carefully among crème brûlée dishes. Transfer roasting pan to the oven.

  3. Step 3

    Very carefully pour the boiling water into the roasting pan to come halfway up the sides of the crème brûlée dishes. Bake until the edges of the custard are set but jiggle in the center, 25 to 30 minutes, taking care not to overcook.

  4. Step 4

    With a spatula or tongs, carefully transfer the dishes to a rack to cool completely. Cover with plastic wrap and refrigerate for at least 2 hours and up to 2 days.

  5. Step 5

    Just before serving, remove the plastic wrap and sprinkle one of the custards evenly with 2 to 3 teaspoons sugar. Pass a kitchen torch over the surface until the sugar melts and turns a deep golden brown. Repeat with the remaining custards. Allow the sugar to cool for a few minutes.

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Ratings

4 out of 5
460 user ratings
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Comments

Mary

I think eggnog is generally just milk/cream, egg, sugar, and vanilla (and sometimes bourbon), so all of the ingredients are there.

CarolJ

If you follow the recipe and use only cream and milk, rather than eggnog, consider adding vanilla. Otherwise, this combination is lacking any flavor.

josee

My second time making this. It takes a bit longer to get it to set, 8 minutes for me. I don’t use bourbon but a lot of vanilla. I don’t know what the magic trick is, whether it is the recipe, or my chickens’ amazing eggs, but this is the best crème brûlée i have ever made, as per the dinner guests. This recipe is a keeper for sure.

Tracy

We found this to be disappointing. It set beautifully, was easy to make, and after reading the comments, I added the vanilla. Still lacking flavor.

Monica L

I used 1 tsp rum extract for the bourbon. It was perfect!

Janie

Made 2 practice versions to test before Xmas. First I made the recipe exactly as written and it was ok-good. Then made it again substituting eggnog for the whole milk and it brought it to a whole new level. Family liked it and gave the eggnog version the go-ahead vote for our holiday dessert.

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