Sunday, January 1, 2012

Eggnog Creme Brulee

"Cheers to a new year and another chance for us to get it right."

-Oprah Winfrey

It's New Years Day. May this year I get it together enough to post recipes while they're still relevant.

This is dessert for our Christmas dinner every year. My husband and I both love creme brulee, and eggnog, so it's perfect. Delicious, creamy, rich, luxurious and elegant. All words that come to mind to describe this tasty dessert.

ready for the oven


Christmas dinner is just my husband and I, but this dessert is perfect to serve dinner guests.

1. You make it in advance. Just brulee the tops before serving.

2. And the most important:  I've never met anyone who didn't like creme brulee.

3. It's pretty darned easy too, and only calls for a few ingredients.

So if you have some egg nog left in the fridge, here's a great use for it!

Outside of Pike Place Market at Christmas

Here are a few photos I took at Pike Place Market in Seattle while my family was visiting. A great place to visit around the holidays, so festive.

Pike Place Market at Christmas

Do you want a real New Years recipe?

Cook yourself up some good luck with this hearty Black Eyed Pea Stew

Eggnog Creme Brulee

makes six 4-oz/120-ml ramekins


2 cups (473 ml.) store bought or homemade Eggnog
2 cups (473 ml.) heavy whipping cream
6 egg yolks
1/2 tsp freshly grated nutmeg
1/3 cup (62 mg.) sugar
6 tsp. sugar for topping


Preheat the oven to 325 degrees Fahrenheit, 160/170 Celsius, or Gas Mark 3. And put a kettle of hot water on the stove.

Place the eggnog, the cream and the sugar into a medium saucepan, stir to dissolve sugar. Bring to just a simmer, don't boil it. Place the yolks into a large bowl and beat them a little. Ladle a little cream mixture into the yolks, whisking the whole time, then a little more while you keep whisking. Keep adding and whisking till you've added about half. Then add all of yolk mixture to the cream mixture and whisk till it's all incorporated. Add the fresh nutmeg. Pour the whole shebang through a fine mesh strainer placed over a large measuring cup with a spout for pouring.

Place 6 ramekins into a large (9x13 ish) sized pan. Pour hot water from your kettle half way up the sides of the ramekins. Pour the creme mixture into ramekins. Now cover the pan with foil.

Bake in the oven for about 40 minutes. Until the centers are set and a knife comes out clean when placed in the center. Tip- if the water is poured more than half way up the sides of the ramekins, it will take longer to bake.

Remove the ramekins from the pan using tongs. Put them into another 9x13 pan and cover with plastic. Place in the fridge until cold, or overnight. When ready to serve, using a paper towel, carefully pat the tops of the custards to remove moisture that accumulated in the fridge. Place 1 tsp of sugar in a thin layer over each custard. Make it as thin as you can, it may not take the whole teaspoon. Broil the top of the sugar with a torch until it's golden brown. Or if you don't have a torch, place them under the broiler until the sugar is golden. If you are doing it under the broiler, you need to watch it closely, this only takes moments. I would even leave the oven door open and watch it while it's happening. They can burn very quickly and that would be bad.

Let the custards sit a few minutes before serving so the sugar hardens.


Lee said...

I love eggnog too, looks good. Happy New Year!

Julie said...

Looks good, I would love if you shared your recipe here:

Jill said...

What a yummy sounding brulee! and some great photos!

Thanks for linking to a Round Tuit!
Hope you have a fabulous week!
Jill @ Creating my way to Success

Brittany said...

these look AMAZING! thank you for sharing! i'm your newest follower :) would be so grateful if you stopped by ours too

Anonymous said...

I have never made Creme Brulee- It looks like it is quite do able!

Happy New Year

Megan @ These Are Some Good Times said...

This looks so yummy ! I hope that you will share it at my link party, Some Good Stuff,


Anonymous said...

Eggnog Creme Brulee,
yes I'd like some now please. Looks very good, I'll have to try this recipe. Thanks for sharing. Pat

Anonymous said...

Great recipe and your photos are super.

LaraQ said...

I don't have a propane torch and even with watching the broiler carefully, I find the bruleeing is iffy ... some parts melt and turn golden while others are under or overdone as the sugar layer is sometimes iffy. So, I prefer doing the flan version of these and pouring the caramel layer in the ramekin to solidify before adding the custard and baking.

The creamy caramel sauce is a real treat.

Vanessa @ {nifty thrifty things} said...

Hmm.. This sounds delicious!!
You've been featured at this week's {nifty thrifty sunday}!
Vanessa @ {nifty thrifty things}

The Sweet Details said...

Hey! Just stopping by to let you know that I featured you on Savory Sunday! Come on over and link up!! Have a great week!!

Unknown said...

Can you make these and keep them in the fridge for 2 or 3 days?

Unknown said...
This comment has been removed by the author.
The Alchemist said...

Tyler Jones - Yes, you can make them a few days ahead, just proceed with the instructions for drying the tops and adding the sugar and broiling them.

Good luck and happy holidays!