Creme Brûlée is one of my favorite desserts to make. I love experimenting with different flavors because you can really infuse Creme Brûlée how ever you like!
This version was inspired by National Lampoon’s Christmas Vacation and the iconic eggnog in moose glasses. I wish I was cool enough to have some of those, but maybe one day! Eggnog in itself is such a vibe, its like that old fashioned Christmas and going to my grandparents house for Christmas dinner.
To achieve the Classic eggnog taste, I used nutmeg, cinnamon and allspice. The allspice adds a little more oomph to the custard and enhances the nutmeg and cinnamon to really get that spiced eggnog feel. If you really don’t like allspice, you can omit adding it and just stick to nutmeg and cinnamon.
Making creme brûlée is slightly high maintenance, however, my way is pretty straight forward and as easy as it will get. There is a lot of whisking involved, if you would prefer to use a stand mixer you can. I don’t find it necessary to clean the machine for this, it’s just a few minutes and I count it as my workout for the day 🙂
This is a great dessert for parties or for your family. I also think it has a better texture than eggnog! I never was a fan of how thick eggnog was as a beverage. As a Creme Brûlée, eggnog is perfect!
Eggnog Creme Brûlée
Equipment
- 4 Ramekins
- Mesh Strainer
- Kitchen Torch
Ingredients
- 2 cups Heavy Cream
- 5 Egg Yolks
- ¼ cup Granulated Sugar
- 1 tsp Vanilla Extract Pure or Vanilla Bean Paste
- 1 tsp Ground Nutmeg
- ⅛ tsp Ground Cinnamon
- ⅛ tsp Ground Allspice
- 4 tbsp Granulated Sugar Divided for each ramekin topping
Instructions
- In a small pot, heat the cream on medium heat until little bubbles start to form and steaming. Do not boil.
- Preheat the oven to 325 degrees.
- Remove from heat and stir in vanilla and spices. Let sit for 15-20 minutes to infuse with flavor.
- While the cream cools, separate the egg yolks and place in a medium large bowl. Whisk the yolks vigorously until pale in color, about 3 minutes.
- Whisk in ¼ cup of sugar and whisk vigorously again until pale and frothy. Another 3 minutes.
- Strain the cream with a mesh strainer into a glass or cup with a pour spout. I use a glass pyrex measuring cup.
- While whisking constantly, add in the warm cream slowly to temper the eggs. If you go too fast it will cook the yolks and form clumps. Pour a small, steady stream into the whisk for at least one cup of the cream.
- Scrape and discard any bubbles that are on the top of the custard to make sure it will be very smooth.
- Once more, using a mesh strainer, pour the custard into a glass with a pour spout. Scrape any more bubbles or foam that rises to the top.
- In a deep baking dish, arrange 4 ramekins so they are not touching. Pour the custard into each ramekin equally.
- Fill the baking dish with boiling water so that it comes up 3/4 of the ramekin.
- Bake for 45-50 minutes until the custard is set but still jiggly.
- Place on a cooling rack and cool completely before refrigerating.
- Cover each ramekin with plastic wrap and refrigerate for at least 4 hours or up to 3 days.
- When ready to eat, spoon a tbsp of sugar onto the custard. Torch the sugar until it liquifies and becomes golden. Serve immediately.
