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.
Remember the homemade eggnog I made last week? 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 crème brûlée.
There are only 3 ingredients in this dessert. 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.
I like to use shallow dishes versus deep ones. This may look like you’re getting duped on brulee, but inactual fact, you get more surface area of the best part which is the crispy topping.
If you don’t have a culinary blow torch, you can put them under the broiler to brown and crisp, but don’t walk away, you’ll need to watch them like a hawk. You don’t want to burn them, because the fun of crème brûlée is breaking through the crispy sugar topping to get to the creamy filling.
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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.
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.