Festive Crème Brûlée with a Twist: Eggnog Enrichment

The Perfect Eggnog Base

Using homemade eggnog as a key ingredient adds a velvety texture and subtle sweetness to the crème brûlée. Feel free to substitute with store-bought eggnog if needed.

Equipment Essentials

A small kitchen blowtorch is a game-changer for achieving the perfect caramelized sugar topping. However, you can also use your broiler for this step.

Yield and Prep Time

This recipe yields 6 servings and requires 1 hour and 40 minutes of preparation, plus an additional hour of chilling time.

Ingredients

• 8 cups water
• 2/3 cup eggnog
• 3/4 cup heavy cream
• 1/2 cup whole milk
• 1/8 teaspoon freshly grated nutmeg
• 5 large egg yolks
• 1/3 cup plus 1/4 cup granulated sugar

Step-by-Step Instructions

Preheat and Prepare: Heat the oven to 300°F and arrange a rack in the middle. Bring the water to a simmer in a medium saucepan over high heat.

Combine Eggnog Mixture: In a separate saucepan, combine the eggnog, cream, milk, and nutmeg. Bring to a simmer over medium heat.

Whisk Egg Yolks: Whisk together the egg yolks and 1/3 cup of the granulated sugar in a medium bowl until pale yellow and thick, about 3 minutes.

Combine Mixtures: Slowly pour the heated eggnog mixture into the yolks in a steady stream, whisking constantly.

Divide and Bake: Divide the mixture among 6 (4-ounce) ramekins and place in a 13-by-9-inch baking dish. Pour the hot water between the ramekins until it reaches two-thirds of the way up the sides. Cover with aluminum foil and bake until the centers of the custards are just set, about 30 to 35 minutes.

Chill and Caramelize: Remove from the oven and let cool to room temperature. Cover with plastic wrap and refrigerate until completely chilled, about 1 hour. Just before serving, sprinkle sugar over each ramekin and caramelize under the broiler or with a kitchen torch.

Beverage Pairing Suggestion

An Italian sweet wine, such as Vin Santo, pairs beautifully with this crème brûlée. Its concentrated sugars and rich flavor profile complement the burnt, fresh, and spiced elements of the dessert. Try pairing with a similar sweet wine for a delightful combination.