Eggnog Crème Brûlée with Bourbon | CookOS

Eggnog Crème Brûlée

Name: Eggnog Crème Brûlée with Bourbon
Prep time: 5 min
Cook time: 2 h
Total time: 5 min
Yield: 5 servings
Cuisine: French
Ingredients: 7 egg yolks; ¼ cup sugar, plus more for the topping; 1 ¼ cups heavy cream; 2 tsp vanilla; 1 tsp ground nutmeg; 1 pinch salt; 2 tbsp bourbon, brandy, or rum (optional)

Eggnog Crème Brûlée is a French custard dessert infused with eggnog spices—nutmeg, vanilla, and optional bourbon—finished with a shattered caramelized sugar crust. It transforms the flavors of a holiday cocktail into an elegant baked custard.

🌍French 🥗Gluten-Free 🏷️Nut-free 🏷️Eggnog 🏷️Creme brulee 🏷️Crème brûlée Holiday dessert

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Total

5 min

Servings

Difficulty

Medium

Est. Cost

$16–$26

Recipe Source

View original recipe

From Recette Magazine

Ingredients

7 egg yolks
¼ cup sugar, plus more for the topping
1 ¼ cups heavy cream
2 tsp vanilla
1 tsp ground nutmeg
1 pinch salt
2 tbsp bourbon, brandy, or rum (optional)optional

7 Ingredients

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Instructions

1
Separate the egg yolks and whites. Save the whites for another use or discard.
2
Whisk together egg yolks and sugar until totally smooth.
3
Add the cream, vanilla, and alcohol.
4
Whisk until smooth, then add the nutmeg and pinch of salt.
5
Strain the mixture through a fine mesh sieve into a large liquid measuring cup or other container with an easy to pour spout. This will help eliminate any air bubbles.
6
Pour the custard into 5 small 4 oz jars with lids.
7
Lightly screw the lids on the jars, or cover with aluminum foil. Place in Suvie pan and fill with water.
8
Insert pan into your Suvie, input settings, and cook now or schedule. Custard should be set but have a little jiggle.
9
Cook on Bottom Zone: Slow Cook Low for 2 hours.
10
Cool the custards in the fridge for at least 4 hours or overnight.
11
Sprinkle granulated sugar in an even layer over the custards. Wipe the edge of the jar to remove any sugar.
12
In a well ventilated area carefully use a small kitchen torch to caramelize the sugar (be especially careful if you added alcohol to the custard as it may not all have cooked off, so it may flare up). Keep the torch moving to evenly melt the sugar and continue cooking until the sugar bubbles and darkens.
13
Allow to cool and harden, then enjoy!

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Tips & Notes

Pro tips

Strain the custard mixture through a fine-mesh sieve before pouring into ramekins to remove any cooked egg bits and ensure a silky texture.
Bake in a water bath (bain-marie) at a gentle temperature—typically 325°F—to prevent the custard from curdling or developing air bubbles.
Chill custards for at least 2 hours (preferably overnight) before torching; cold custard prevents the bottom from overheating when caramelizing the top.
Add the sugar topping no more than 15 minutes before serving; the caramelized crust softens quickly as it sits.

Substitutions

Bourbon, brandy, or rum → omit entirely (the custard will set and taste good without alcohol)
Ground nutmeg → ground cinnamon or a pinch of cloves (use same amount but taste as you go)
Vanilla extract → vanilla bean paste or scraped vanilla bean (1 bean pod replaces 2 tsp extract)

Storage & make-ahead

Refrigerate baked custards in an airtight container for up to 3 days; do not freeze. Add the caramelized sugar topping immediately before serving.

Equipment

ramekins or small baking dishes · water bath pan (larger baking dish for ice bath) · kitchen torch or broiler · fine-mesh sieve

Common Questions

Can I make eggnog crème brûlée without alcohol?

Yes. The bourbon, brandy, or rum is optional and adds depth but is not required for the recipe to work. The custard will still set properly and taste delicious without it.

How do I know when the custard is done baking?

The custard should jiggle slightly in the center when gently shaken but be set around the edges. It will continue to cook slightly as it cools. Overbaking will result in a rubbery texture.

Can I make eggnog crème brûlée ahead of time?

Yes. Bake and chill the custards up to 2 days in advance. Add the caramelized sugar topping just before serving to keep it crisp.

What's the best way to caramelize the sugar topping?

Use a kitchen torch to evenly melt the sugar until golden and crackling. If you don't have a torch, place the ramekins under a preheated broiler for 1–2 minutes, watching closely to avoid burning.

Can I substitute the heavy cream?

Heavy cream cannot be easily replaced while maintaining the rich, creamy texture. Half-and-half will make a thinner custard; whole milk won't provide enough fat for proper setting.