Eggnog Crème Brûlée


Eggnog Crème Brûlée

Yield: (6) 8 oz. ramekins

This warming crème brûlée is perfect for the holiday season.  With flavors of nutmeg, cinnamon and brandy, it brings an average crème brûlée to another level.


2 ½ cups heavy cream

¾ teaspoon nutmeg, freshly ground

1 teaspoon vanilla extract

½ teaspoon salt

1 cinnamon stick, whole

5 egg yolks

½ cup sugar

3 tablespoons brandy 


  1. Bring cream, nutmeg, vanilla, salt, and cinnamon stick to a boil.
  2. Turn off the heat, cover, and let it steep for 30 minutes.
  3. Whisk yolks, sugar, and brandy together in a separate bowl.
  4. Slowly temper cream mixture into yolk mixture by streaming in small amounts of the cream mixture into the yolk mixture, while whisking constantly.
  5. Portion into (6) 8 oz. ramekins.
  6. Place filled ramekins in a pan and fill bottom of pan with hot water until it reaches the middle of the ramekins.
  7. Bake at 300 degrees for 20-25 minutes, or until crème brûlées are set.
  8. Allow to cool to room temperature, and then transfer to the refrigerator to set.
  9. To serve, sprinkle a good layer of raw sugar over the top and torch it until golden and caramelized.
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