Eggnog Crème Brûlée

Ingredients

• 250 gwhipping cream or double cream
• 200 geggnog
• 3 largeegg yolks
• 60 ggranulated sugar
• 1 teaspoonvanilla extract
• 1/2 teaspoonground nutmeg
• 1/4 teaspoonsalt
• 40 ggranulated sugar, for the topping

Instructions

1. 1

   Prepare the oven

   Heat the oven to 163°C (325°F). Set 4 ramekins in a baking tray at least 2.5 cm (1 inch) deep, and boil a kettle of water for later.

2. 2

   Heat the cream

   In a small saucepan, warm the cream and eggnog over low-medium heat until the mixture reaches a simmer.

3. 3

   Whisk the yolks

   While the cream heats, whisk the egg yolks, 60 g granulated sugar, vanilla extract, nutmeg and salt together in a medium bowl.

4. 4

   Temper the eggs

   Pour the hot cream mixture into the egg mixture very slowly, whisking constantly, until the custard is thin and combined.

5. 5

   Fill the ramekins

   Ladle the mixture into the ramekins, filling them almost to the top. If large air bubbles remain, dab them away with a piece of kitchen paper.

6. 6

   Add the water

   Put the baking tray in the oven, then pour in hot water until it comes about halfway up the sides of the ramekins.

7. 7

   Bake the custards

   Bake for 28–30 minutes, until the surface and edges look set but the centres still wobble slightly.

8. 8

   Cool and chill

   Carefully pour away some of the water from the tray and leave the custards to cool completely on a wire rack. Refrigerate for at least 4 hours or overnight.

9. 9

   Return to room temperature

   About 30 minutes before serving, take the ramekins out of the fridge and let them come to room temperature so surface condensation does not interfere with the sugar topping.

10. 10

    Caramelise the sugar

    Sprinkle 1 tablespoon of the topping sugar over each custard. Pass a kitchen blowtorch quickly and repeatedly over the surface until the sugar melts, bubbles and turns golden brown. Leave the topping to cool and harden for about 5 minutes before serving.

What is crème brûlée?

Crème brûlée is a French baked custard served beneath a brittle layer of caramelised sugar. This version folds eggnog and nutmeg into the cream-and-yolk base, bringing familiar festive flavours to the classic contrast of soft custard and crisp topping.

A gentle water bath helps the custard cook evenly, while chilling gives it time to firm up before the sugar is torched just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 6g protein, 31g carbs, 28g fat.

The eggnog and sugar provide most of the carbohydrates, while the cream and yolks contribute much of the fat; the yolks also supply some protein. Serve a ramekin with fresh fruit for a fresh contrast, or alongside a lighter main meal if you want to balance the plate.

Choosing the ingredients

Cream: Whipping cream or heavy cream gives the custard its rich, silky texture. Eggnog adds sweetness and its own spiced character, so the finished flavour will vary a little by brand.

Egg yolks: Yolks thicken the custard as it bakes. Use the listed three large yolks and whisk them with the sugar before adding the hot liquid.

Nutmeg: Ground nutmeg reinforces the eggnog flavour. Measure it carefully so it complements rather than dominates the cream.

Tempering without scrambling

Slow pouring: Add the hot cream mixture to the yolks in a thin stream while whisking constantly. This gradually warms the eggs and helps keep the custard smooth.

Steady whisking: Keep the whisk moving as you pour, especially around the sides and base of the bowl. If you pour too quickly, the hot liquid can cook small patches of yolk.

Why use a water bath?

Gentle heat: The hot water around the ramekins buffers the oven's heat, helping the custards set without baking too aggressively. Pour it in once the tray is in the oven to avoid carrying a tray of hot water across the kitchen.

Water level: Aim for water about halfway up the ramekins. Take care when filling the tray, and keep the water out of the custards.

How to judge doneness

Edges: At 28–30 minutes, the edges and surface should look set. The centre should still wobble slightly when the ramekin is gently nudged; it will continue to firm as it cools and chills.

Chilling: Cool the custards completely, then refrigerate for at least 4 hours or overnight. The recipe's total time is 295 minutes, with much of it spent cooling and chilling rather than actively cooking.

Getting a crisp sugar top

Dry surface: Let the chilled custards stand at room temperature for about 30 minutes before adding the sugar. This helps avoid condensation making the topping difficult to caramelise.

Even layer: Sprinkle 1 tablespoon of sugar over each custard and torch it with quick, repeated passes until golden. Let the caramel set for about 5 minutes so it hardens before serving.

Serving the custards

Timing: Caramelise the sugar shortly before serving so the topping stays crisp against the chilled custard. Serve each ramekin as it is, letting guests crack through the sugar with a spoon.

On the side: Fresh berries or sliced fruit can add a fresh contrast to the rich custard. Keep the accompaniments simple so the eggnog and nutmeg remain the focus.

Recipe notes & tips

• Set the ramekins in the tray before filling it with hot water.
• Pour the hot cream mixture into the yolks gradually while whisking without stopping.
• Use the wobble in the centre, rather than waiting for the whole surface to feel firm, as the doneness cue.
• Chill the custards for at least 4 hours, or leave them in the fridge overnight.
• Torch the sugar in quick, repeated passes to help it colour evenly.
• Let the caramel topping harden for about 5 minutes before serving.

Variations

• Extra nutmeg: Add a light grating of nutmeg over the top just before serving.
• Citrus note: Add a little finely grated orange zest to the yolk mixture for a brighter aroma.
• Berry pairing: Serve with fresh berries alongside the custard.
• No blowtorch: Use a kitchen grill to caramelise the topping, watching closely as it browns.
• Individual sugar: Keep the topping to 1 tablespoon per ramekin for a thin, crisp layer.

Common mistakes to avoid

• Pouring too fast: The yolks can scramble; add the hot cream in a slow stream while whisking constantly.
• Skipping the water bath: The custard may cook too quickly; use hot water halfway up the ramekins.
• Overbaking: A fully firm centre can turn the custard less silky; take it out while the middle still wobbles slightly.
• Short chilling: The custard may not be properly set; refrigerate it for at least 4 hours.
• Caramelising a damp surface: Condensation can hinder the topping; let the ramekins stand out of the fridge for about 30 minutes first.
• Holding the torch in one place: The sugar can darken unevenly; keep the flame moving over the surface.

How to store

Cover and refrigerate the baked custards without their caramelised topping for up to 2 days. Add and torch the topping just before serving; once caramelised, it will gradually soften in the fridge.

Frequently asked questions