We love any opportunity to combine two desserts into one, and this eggnog crème brûlée is no exception. The creamy, crackling sugar-topped custard you already love gets an eggnog base, a splash of whiskey, and plenty of fresh nutmeg to help you celebrate the holiday season in style.
Instead of the traditional heavy cream and milk base that crème brûlée is known for, we used eggnog for added creaminess and all of the flavors that remind us of how cold it is outside—plus a shot or two of bourbon to keep you warm on the inside.
If you don’t plan to serve all 6 portions right away, skip the sugar caramelization for any servings that you have left over. Wrap the ramekins individually in plastic and refrigerate until ready to serve, up to 3 days.
Did you try this recipe? Let us know how it went in the comments below!
Step 1Preheat oven to 325°. In a small saucepan over medium heat, heat eggnog and milk until an instant-read thermometer registers 160° and mixture is very hot.
Step 2Meanwhile, in a large bowl, combine egg yolks, salt, and 1/4 cup granulated sugar. Bring a large pot or kettle of water to a boil.
Step 3Whisking constantly, slowly pour warm eggnog mixture into egg yolk mixture. Strain mixture through a fine-mesh sieve into a medium bowl. Stir in bourbon, vanilla, cinnamon, and nutmeg.
Step 4Ladle eggnog mixture into 6 (6-oz.) ramekins set in an 11-"by-7" baking pan. Place in preheated oven. Carefully pour boiling water into pan around ramekins, making sure not to spill water into ramekins.
Step 5Bake custard until mostly set with a slightly jiggly center, about 30 minutes. Remove from oven and let ramekins rest in hot water bath 15 minutes. Transfer ramekins to refrigerator and let cool completely, at least 2 hours or up to overnight.
Step 6Just before serving, sprinkle surface of each custard with remaining 3 tablespoons granulated sugar. Using a kitchen torch, caramelize sugar, gently waving torch with a sweeping motion. Let sit until sugar hardens, about 5 minutes.
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Brooke Caison is the food editor at Delish, where she develops and styles original recipes, writes the weekly membership newsletter, and appears as occasional on-camera talent for Delish's YouTube channel. She's obsessed with the idea of bringing restaurant methods to the home cook with foolproof techniques and organized cooking (like how to safely shuck a clam or tackle a complex baking project). A graduate of ICE, she was previously a line cook, hospitality manager for the opening season of Little Island, and culinary assistant to Top Chef judge and food expert Gail Simmons. Her work has also appeared on Martha Stewart. There's no food she won’t try, but cranberry whipped feta dip has her heart.
