Eggnog Créme Brûlée by Sommer

Eggnog Créme Brûlée by Sommer

I’ve got a fabulous mash-up for you today. It’s a combination of two of my favorite holiday treats: eggnog and crème brûlée!

Eggnog is one of those items most people have a strong reaction to—either they adore it, or despise it greatly. If they dislike eggnog, it usually has more to do with the texture than the flavor.

 
 

Personally, I’m a huge fan of eggnog flavor, but I agree: the ultra thick texture of most store-bought eggnogs makes them a little hard to drink. Homemade eggnog is far superior, in my humble opinion.

This year, I noticed that every time I experience the rich silky texture of eggnog, my mind wanders to crème brûlée, and I make a mental note that I’d probably prefer to eat my eggnog rather than drink it. It’s an easy transition, considering eggnog and crème brûlée have similar basic ingredients, such as eggs, cream, sugar, and vanilla.

So I set off to make an eggnog recipe I could sink a spoon into. Crowned with a caramelized sugar top!

 
 

To simplify this recipe, I made it in one large tart pan instead of small brûlée dishes or individual ramekins. You also will not need a brûlée torch.

You’re welcome.

 
 

If you don’t have a tart pan, this recipe could also be made in a 9- to 10-inch square baking dish.

Place a pan of water on the bottom oven rack while preheating the oven, to create a steam bath in the oven.

 
 

Mix egg yolks with sugar, a little booze, vanilla and nutmeg. Heat the cream in a sauce pan until just simmering.

Then this is the one tricky part: whisk the eggs at high speeds while you slowly pour the hot cream into the eggs. You can do this with an electric mixer, with an egg beater, or with a whisk. However, you must whisk fast and pour slow, so the eggs don’t scramble in the hot cream.

 
 

Pour the mixture into the tart pan and bake in the steamy oven. You’ll know the crème brûlée is done when the edges are set but the center still jiggles a little.

Chill the crème brûlée until ready to serve.

 
 

Just before serving, set the oven on broil and move a rack to the top position. Sprinkle a good layer of sugar over the surface of the custard. Place the pan back in the oven to caramelized the sugar, creating a dark glass-like crust.

Keep your eyes on the pan. Sugar can turn black in mere seconds!

 
 

Once the top reaches a rich brown color, remove from the oven.

 
 

Then simply tap a spoon on the surface of the Eggnog Crème Brûlée to crack the top. Your friends and family will love this recipe, even if they aren’t eggnog drinkers!

 
 

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