Eggnog Crème Brûlée
Eggnog Crème Brûlée – a classic French dessert gets a festive holiday twist. 2 of my favorite treats come together in this super easy dessert.
It doesn’t get any easier that this delicious holiday dessert. Perfect for entertaining and can be made days ahead, just brûlée the top before serving. Your guests will think you’re a dessert expert.
What is Crème Brûlée?
Crème Brûlée is French for burned cream. It is a custard dessert that is served in a baking dish, then the top is sprinkled with sugar and ‘brûléed’ using a blow-torch or broiled.
Remember the homemade eggnog (< click text for link) I made last week? (see below) I have been enjoying it with a touch of bourbon and my husband has been adding it to his morning coffee and I still have a lot leftover, so I came up with this easy, EASY Eggnog crème brûlée.
There are only 3 ingredients in this Crème Brûlée. Prepared eggnog, egg yolks and granulated sugar to create the crispy topping. If you’re not into making your own eggnog (but I highly recommend it) any of your favorite store bought eggnog will work.
When it comes to the serving dishes, I like to use flat, small ceramic tart pans. My pans are 5 inches in diameter and almost 1 inch high. Small ramekins will also work, just make sure they are heat-proof when you brûlée the top.
Crème Brûlée certainly can hold it’s own and doesn’t need any adornments, but I do like to serve them topped with fresh berries.
- 5 large egg yolks
- 2 cups eggnog
- 4 teaspoon granulated sugar
- Preheat oven to 325°F.
- Add the egg yolks to a bowl and whisk until smooth and creamy. Stir in the eggnog until well combined.
- Place 4 – 5ounce ramekins in a shallow baking dish. Pour the brûlée mix into each dish.
- Pour hot water into the baking dish until it comes halfway up the sides of the ramekins. Bake for 40-45 minutes until the brûlée is set,
- Remove from the oven and remove the ramekins using a spatula and allow to cool, then transfer to the refrigerator to chill and set for 3 hours.
- Once cooled and set, sprinkle a teaspoon of sugar over each of the brûlée’s and use a culinary blowtorch or broil to brown and crisp the top.
Amount Per Serving Calories 199Saturated Fat 5gCholesterol 319mgSodium 79mgCarbohydrates 15gProtein 9g