Eggnog Crème Brûlée
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8large egg yolks
- ½cup/101 grams granulated sugar, plus up to ½ cup/101 grams for sprinkling
- ¾teaspoons freshly grated nutmeg
- ½teaspoon kosher salt
- 2cups heavy cream
- 1cup whole milk
- 1tablespoon bourbon
Nutritional analysis per serving (8 servings)
330 calories; 27 grams fat; 16 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 0 grams dietary fiber; 16 grams sugars; 5 grams protein; 155 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 325 degrees. Put 8 shallow 4-ounce crème brûlée dishes in a large roasting pan. Bring a kettle of water to a boil.
- Step 2
Meanwhile, in an 8-cup glass measuring cup (or large bowl), whisk together egg yolks, ½ cup/101 grams sugar, nutmeg and salt. Whisk in heavy cream, milk and bourbon. Divide mixture carefully among crème brûlée dishes. Transfer roasting pan to the oven.
- Step 3
Very carefully pour the boiling water into the roasting pan to come halfway up the sides of the crème brûlée dishes. Bake until the edges of the custard are set but jiggle in the center, 25 to 30 minutes, taking care not to overcook.
- Step 4
With a spatula or tongs, carefully transfer the dishes to a rack to cool completely. Cover with plastic wrap and refrigerate for at least 2 hours and up to 2 days.
- Step 5
Just before serving, remove the plastic wrap and sprinkle one of the custards evenly with 2 to 3 teaspoons sugar. Pass a kitchen torch over the surface until the sugar melts and turns a deep golden brown. Repeat with the remaining custards. Allow the sugar to cool for a few minutes.
Private Notes
Comments
I think eggnog is generally just milk/cream, egg, sugar, and vanilla (and sometimes bourbon), so all of the ingredients are there.
If you follow the recipe and use only cream and milk, rather than eggnog, consider adding vanilla. Otherwise, this combination is lacking any flavor.
My second time making this. It takes a bit longer to get it to set, 8 minutes for me. I don’t use bourbon but a lot of vanilla. I don’t know what the magic trick is, whether it is the recipe, or my chickens’ amazing eggs, but this is the best crème brûlée i have ever made, as per the dinner guests. This recipe is a keeper for sure.
I followed the recipe as written, and it would not set. I had to try again, cooking on 325 for almost 40 minutes to achieve some level of cooked that would somewhat set in the fridge. My best guess is that it depends on the eggs and bourbon used.
Just curious. Many creme brulee recipes call for heating the cream mixture and slowly adding that to the eggs, tempering them a bit. Here the cold mixture is quickly subjected to boiling water. Any difficulty with cooking the eggs and spoiling the consistency after that?
Kindly propose a substitute for kosher salt, which is not available in Europe.
Sea salt or any other flaky kind of salt, I think
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