Name: Eggnog Creme Brulée
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: French Inspired
Ingredients: 1 1/2 cups whipping cream; 1/2 cup evaporated milk; 2 large eggs; 2 large egg yolks; 1/2 cup lightly packed pale brown sugar; 1 ounce rum or brandy (or 1 tsp rum or brandy extract); pinch salt; 1/2 tsp vanilla extract; 1/2 tsp nutmeg

Jump to recipe if you like, but be sure to read the whole post for instructional photos & other tips.

Eggnog Creme Brulée. Don’t be intimidated by Creme Brulée, it really isn’t nearly as fussy as you may think. This seasonal version hits all the right flavour and texture notes.

Eggnog Creme Brulée

Here’s an elegant but simple dessert idea for holiday entertaining or possibly as a sumptuous finish to your Christmas Dinner.

Don’t be intimidated by the pretension that some associate with creme brulée. They are actually not that difficult to accomplish at all.

I love to make them for dinner parties because of the fact that they can be made well in advance, even the day before.

Then, I have to do is take a few minutes away from the dinner table to sprinkle on some plain sugar and torch the tops.

It’s even fun to sprinkle the sugar on top then pass the torch around the table to let your guests make their own brulée top to this dessert.

If you’d prefer our Classic Creme Brulée click here.

Eggnog Creme Brulée when chilled and set.

Eggnog Creme Brulée adding the sugar to be torched

Adding the sugar to be torched on top of the Eggnog Creme Brulée.

Eggnog Creme Brulée being torched

Eggnog Creme Brulée after being torched

Looking for Christmas baking ideas?

Be sure to check out our collection of Best Christmas Baking Recipes.

Best Christmas Baking Recipes

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Originally published December 2009. Updated December 2019 to provide additional photo s and add nutritional information.

Eggnog Creme Brulée

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Eggnog Creme Brulée. Don't be intimidated by Creme Brulée, it really isn't nearly as fussy as you may think. This seasonal version hits all the right flavour and texture notes.

Ingredients

1 1/2 cups whipping cream
1/2 cup evaporated milk
2 large eggs
2 large egg yolks
1/2 cup lightly packed pale brown sugar
1 ounce rum or brandy (or 1 tsp rum or brandy extract)
pinch salt
1/2 tsp vanilla extract
1/2 tsp nutmeg

Instructions

Whisk all ingredients together well and pour into 6 individual 8 oz ramekins.
Place the ramekins in a glass baking dish and fill the dish to half way up the ramekins with boiling water.
Bake for approximately 30-40 minutes at 300 degrees F or until the custard is set. Remove from water bath and let cool for about a half hour before chilling completely for at least 2 hours.
Sprinkle a teaspoon or two of plain white sugar over the surface of the cooled custard cups.
Carefully move a butane torch in a circular motion over the surface of each cup until the sugar becomes lightly brown and bubbly. Serve immediately.

Notes

If you don't have a kitchen butane torch, you can try placing the sugar topped custard cups on a high rack under your broiler.

WATCH IT CAREFULLY, you may need to rotate the cups around a little during the broiling to evenly brown the brulée crust.

I use evaporated milk in this recipe for added richness but you can use fresh whole milk if you prefer.

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Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 432Total Fat 27gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 9gCholesterol 228mgSodium 118mgCarbohydrates 34gFiber 0gSugar 34gProtein 8g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.