Eggnog crème brûlée recipe

Follow this easy recipe to create a creamy Eggnog Crème Brulee. A fun twist on a classic dessert and perfect for a Christmas dessert.

📝 Ingredients

• 500 ml (2 cups) eggnog
• 440 ml (1 3/4 cups) heavy (double) cream
• 5 g (1 tsp) vanilla paste
• 1 g (1/2 tsp) nutmeg
• 1 g (1/2 tsp) cinnamon
• 8 egg yolks
• 70 g (1/3 cup) caster sugar
• 110 g (8 tbsp) light brown sugar
• 120 ml (8 tbsp) rum

👨‍🍳 Instructions

1. 1Preheat the oven to 175°C / Fan 160°C / 350°F / Gas mark 3.
2. 2Pour the eggnog and heavy (double) cream into a pan over medium-low heat. Cook and stir occasionally until the mixture simmers, about 5-10 minutes.
3. 3Meanwhile, place the egg yolks and sugar into a mixing bowl. Whisk until a pale yellow colour and ribbons start to form.
4. 4Remove the eggnog mixture from the heat and slowly combine with the egg yolk and sugar mix. I suggest ¼ cup at a time, as if you go any faster this may cause the eggs to scramble.
5. 5Pour the mixture through a fine sieve to remove any egg strands. Stir in the nutmeg, cinnamon, and vanilla. Pour into 8 ramekins, dividing evenly.
6. 6Boil the kettle
7. 7Place the ramekins into a baking/casserole tin and carefully put into the oven. Once in the oven, get the boiled water and pour it into the tin and fill up to the halfway mark of the ramekins.
8. 8Bake the oven until the custard has set, 30 to 45 minutes. Centers should wiggle slightly when shaken, but not be soupy.
9. 9Remove from the oven and cool for 30 minutes; refrigerate at least 3 hours before serving.
10. 10Sprinkle over a tablespoon of the brown sugar and same of rum and then get your kitchen blowtorch and move it over the creme brulee for 2-5 minutes until a nice gooey bubbly consistency is formed and then set aside to cool. This should give you a nice break to the sugar when you sit down to enjoy them.