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Eggnog Crème Brûlée

10 mins


What you are creating

Decadent Eggnog Creme Brulee Recipe: Transform Your Leftovers!

Ah, the holiday season - a time of warmth, joy, and of course, indulgence. And what's more indulgent than a rich and creamy creme brulee? How about a creme brulee infused with the sweet, nutmeg-laced flavors of eggnog? That's right, my dear reader, we're talking about Eggnog Creme Brulee - a dessert so decadent, it's practically begging for a witty transformation.

So let's get creative, shall we? Perhaps we could refer to this dessert recipe as "the ultimate eggnog experience" - after all, what better way to enjoy the classic holiday drink than in dessert form? Or maybe we could play off the classic creme brulee's French origins and call it "Le Eggnog Brulee" - a sophisticated and playful nod to the dish's roots.

Regardless of how we choose to describe it, there's no denying that Eggnog Creme Brulee is a dessert worth savoring. So go ahead, indulge your sweet tooth this holiday season - your taste buds will thank you.

#eggnog #cremebrulee #recipe


  • Preheat oven to 350 degrees F. Place 5 ramekins/custard cups into a shallow baking sheet, and fill the dish with water to half-way up the sides of the ramekins.

  • Pour the eggnog into a saucepan over medium heat. Cook and stir occasionally until the mixture simmers, about 10 minutes.

  • Place the 5 egg yolks and sugar into a mixing bowl; beat until light colored. Mix in the mascarpone until well blended and smooth. Whisk 1/3 cup of the heated eggnog mixture into the eggs. Gradually whisk the remaining eggnog into the eggs. Stir in the nutmeg, cinnamon, and vanilla bean paste. Pour into the prepared ramekins, dividing evenly.

  • Bake until custard has set, 30 to 45 minutes. Centers should wiggle slightly when shaken, but not be soupy. Let cool 30 minutes; refrigerate at least 3 hours before serving.

  • To serve, sprinkle top with fine bakers sugar and torch with a Crème Brûlée torch until sugar browns and turns to a hard candy consistency. Serve and enjoy!

  • 2 ½ cups eggnog

  • 5 egg yolks

  • ¼ cup and 1 tablespoon white bakers sugar

  • 3 ¾ ounces mascarpone cheese, softened

  • 1 ¼ dash freshly grated or ground nutmeg

  • 1 ¼ dash ground Siagon cinnamon

  • 1 ¼ teaspoons vanilla bean paste

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A note about ingredients used in our recipes:

When creating our recipes we use the following unless otherwise noted in the recipe:

  • Eggs = Large Eggs

  • All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic

  • Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic

  • Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour

  • Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour 

  • Almond Flour = Bob’s Red Mill Super-Fine Almond Flour 

  • Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch)

  • Sour Cream = Full Fat Sour Cream

  • Yogurt = Full Fat Yogurt

  • Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk

  • Butter = Unsalted Sweet Cream butter unless otherwise noted


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