She Strengthens

Festive Crème Brûlée with a Twist: Eggnog Enrichment

This holiday season, why not surprise your loved ones with a unique and decadent dessert? By incorporating homemade eggnog into traditional crème brûlée, you’ll create a rich and creamy treat that’s sure to impress.

The Perfect Eggnog Base

For the best results, use our signature Best Eggnog recipe, but feel free to substitute with store-bought eggnog if needed. This special ingredient adds a velvety texture and subtle sweetness to the crème brûlée.

Equipment Essentials

While you can achieve the perfect caramelized sugar topping under the broiler, a small kitchen blowtorch is a game-changer. This handy tool makes the process effortless and precise.

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 Best 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

1. 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.
2. Combine Eggnog Mixture: In a separate saucepan, combine the eggnog, cream, milk, and nutmeg. Bring to a simmer over medium heat.
3. 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.
4. Combine Mixtures: Slowly pour the heated eggnog mixture into the yolks in a steady stream, whisking constantly.
5. 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.
6. 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

Badia di Morrona Vin Santo, an Italian sweet wine, pairs beautifully with this crème brûlée. Its concentrated sugars and rich flavor profile complement the burnt, fresh, and spiced elements of the dessert.