Eggnog Crème Brûlée

Ingredients

• 5 largeegg yolks
• 472 ml (2 cups)eggnog
• 4 teaspoonsgranulated sugar
• 60 ml (¼ cup), optionalbourbon

Instructions

1. 1

   Preheat the oven

   Heat the oven to 165°C.

2. 2

   Mix the custard

   Whisk the egg yolks and sugar in a bowl until smooth. Stir in the eggnog until well combined, then add the bourbon if using.

3. 3

   Fill the ramekins

   Set four 5-ounce ramekins in a shallow baking dish and divide the brûlée mixture among them. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for 40–45 minutes, until the custards are set.

4. 4

   Cool and chill

   Take the pan out of the oven and lift out the ramekins with a spatula. Let them cool, then transfer them to the refrigerator to chill and set for 3 hours.

5. 5

   Caramelise the tops

   Once the custards are chilled and set, sprinkle 1 teaspoon of sugar over each one. Use a culinary blowtorch or the grill to brown and crisp the tops.

What is crème brûlée?

Crème brûlée is a French baked custard finished with a thin layer of crisp caramelised sugar. This version gives the familiar dessert a festive character by using eggnog as the custard base, with bourbon as an optional extra.

The method relies on gentle, even baking in a water bath, followed by a long chill. The sugar is caramelised just before serving so the top stays crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 199 calories, 9g protein, 15g carbs, 0g fat.

The eggnog and sugar provide most of the carbohydrates, while the egg yolks contribute protein and fat. Serve one ramekin with fresh fruit if you want a lighter-feeling dessert plate.

The eggnog custard

Eggnog: it supplies the spiced, creamy flavour and forms the liquid base of the custard. Stir it into the yolks gradually enough to combine everything smoothly.

Egg yolks: they give the mixture structure as it bakes. Whisk them with the sugar until smooth before adding the eggnog.

Why use a water bath?

Hot water: pouring it into the baking dish until it reaches halfway up the ramekins helps the custards bake gently. Take care not to splash water into the mixture.

Even baking: the custards are ready when set, after about 40–45 minutes. Avoid relying on browning for doneness; the sugar topping is caramelised later.

Chilling before serving

Cooling: remove the ramekins from the hot pan with a spatula and let them cool before refrigerating. This gives them time to firm up without leaving them in the hot water.

Chilling: allow 3 hours in the refrigerator for the custards to set. The finished texture should be cool and creamy beneath the crisp topping.

Getting the crisp sugar top

Sugar layer: sprinkle 1 teaspoon over each chilled custard, aiming for an even coating. A thin, even layer is easier to caramelise consistently.

Caramelising: use a culinary blowtorch or the grill to brown and crisp the sugar. Keep an eye on the surface, as it can change quickly once it starts to colour.

Serving ideas

Serve the brûlées soon after caramelising so the topping is still crisp. The custards can be chilled ahead, making the final sugar step the only task left before serving.

For a balanced dessert plate, pair a ramekin with fresh berries or sliced fruit. Their freshness offers a contrast to the rich, creamy custard.

Recipe notes & tips

• Use four ramekins that hold 5 ounces each, as specified in the method.
• Pour the hot water carefully so it does not splash into the custard.
• Use a spatula to lift the ramekins out of the water bath after baking.
• Let the custards cool before placing them in the refrigerator.
• Caramelise the sugar shortly before serving for the crispiest topping.

Variations

• Skip the bourbon: leave it out for a version without alcohol.
• Use the grill: brown the sugar under the grill if you do not have a culinary blowtorch.
• Serve with berries: add fresh berries alongside the custard for a fruity contrast.
• Make ahead: prepare and chill the custards, then caramelise the sugar just before serving.

Common mistakes to avoid

• Skipping the water bath: the custards may bake unevenly; add hot water halfway up the ramekins.
• Overbaking: the custard can lose its creamy texture; check for a set custard within the stated 40–45 minutes.
• Moving the ramekins roughly: hot water can spill; lift them carefully with a spatula.
• Chilling too briefly: the custards may not set properly; refrigerate them for 3 hours.
• Caramelising too early: the sugar top can lose its crispness; brown it shortly before serving.

How to store

Cover and refrigerate the baked custards for up to 2 days, without caramelising the sugar. Add the sugar and brown the tops just before serving; the caramelised layer does not keep crisp in the fridge.

Frequently asked questions