This stunning eggnog creme brulee combines tasty, rich eggnog and egg yolks to make the most delicious custard filling topped with toasted caramelized sugar! The flavors are divine in the luscious custard that's baked to perfection!
There are some desserts that are just absolutely perfect for the holidays - and this eggnog creme brulee is one of them!
If you're looking for an amazing dessert to serve with Christmas dinner that is sure to impress, you need to try this eggnog creme brulee! It's a delightful combination of rich, creamy eggnog custard filling and toasted topping!
Everyone will love this dessert that packs a great eggnog punch to add to its festive feel! Plus, the individual portions are a great make-ahead dessert for your holiday gatherings!
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🥘 Ingredients
If you already have eggnog on hand for the holidays, you're pretty much ready to get started! If not, check out my homemade eggnog recipe for a better-than-store-bought version!
- 2 cups Eggnog
- 4 large Egg Yolks (at room temperature)
- ¼ cup Sugar (plus 2 tablespoons for torching the tops)
- 3 oz Mascarpone Cheese (softened, at room temperature)
- 1 teaspoon Vanilla Extract
- 1 dash Ground Nutmeg (optional, freshly ground is best)
- 1 dash Ground Cinnamon (optional, freshly ground is best)
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 Instructions
Grab some ramekins or creme brulee dishes to get started making these tasty eggnog crème brûlées! Plan ahead and make sure you have a creme brulee torch or see my FAQ below for how to caramelize the sugar without a torch!
Make the Custard
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- Prep. Preheat your oven to 350°F (175°C) and place 4 ramekins or creme brulee dishes into a 9x13 baking pan on a folded kitchen towel (so they won't slide). Fill the baking dish with water that comes up to the halfway point on your dishes.
- Heat the eggnog. Place a saucepan with the 2 cups of eggnog over medium heat to warm. Stir occasionally until the eggnog begins to simmer.
- Whisk the egg mixture. While the eggnog is heating, combine the 4 large room temperature egg yolks and ¼ cup granulated sugar in a medium mixing bowl. Whisk until light and frothy then add the softened 3 ounces of mascarpone and whisk until smooth and fully combined. (See notes below to make your own quick homemade mascarpone substitute.)
- Temper the eggs. Once the egg yolks are combined with sugar and mascarpone, gradually temper the egg mixture. Start with adding ¼ cup of the heated eggnog and whisk it in to the eggs. Gradually add more of the eggnog until it is fully incorporated. Pour through a fine mesh sieve or chinois to remove any cooked egg bits (if desired).
- Add stir-ins. Stir in the 1 teaspoon of vanilla extract and an optional dash of either freshly ground nutmeg or ground cinnamon, or both. Pour into the ramekins, dividing the filling evenly between the dishes.
Bake, Chill & Serve
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- Bake until set. Bake in the middle of your oven's center rack at 350°F (175°C) for 35-45 minutes or until the center only has a slight wiggle when gently shaken. If your filling is soupy and liquid in appearance, increase the cooking time until set.
- Cool and refrigerate. Remove the eggnog creme brulee and allow to cool for about 30 minutes before transferring to the refrigerator to cool fully. Leave refrigerated for at least 2 hours, but preferably 3 hours before finishing and serving.
- Torch the sugar. Before serving, remove your refrigerated eggnog crème brûlées and set out at room temperature for 30 minutes. Top with ½ tablespoon each of sugar for toasting. Use a creme brulee torch and lightly melt and caramelize the sugar until golden brown. Wait 5 minutes after torching to serve.
💭 Angela's Pro Tips & Recipe Notes
- To make a homemade mascarpone substitute using cream cheese, start with 3 ounces of softened cream cheese. Add 1 tablespoon each of heavy whipping cream and sour cream. Mix until well combined and smooth.
- 1 dash is equal to about ⅛th of a teaspoon.
- Freshly ground nutmeg and cinnamon make a world of difference in your eggnog creme brulee flavor. If at all possible, do take a moment for this extra step.
🎄 More Great Christmas Desserts
❓ Recipe FAQs
No, it's totally up to your personal preferences! If your tempered custard mixture looks smooth and free of any cooked egg chunks, go right ahead and move on with the instructions to finish baking and cooling your creme brulees.
Use the broiler! Set the heat to high and move your oven rack to the very top position. You'll also need a dish with ice to keep the custard from cooking.
Fill an oven-safe baking dish with crushed ice and place the ramekins or creme brulee dishes into the ice while your broiler heats fully (5-6 minutes).
Broil until the sugar caramelizes.
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📖 Recipe Card
Eggnog Creme Brulee
Ingredients
- 2 cups eggnog
- 4 large egg yolks (at room temperature)
- ¼ cup sugar (plus 2 tablespoons for torching the tops)
- 3 oz mascarpone cheese (softened, at room temperature)
- 1 teaspoon vanilla extract
- 1 dash ground nutmeg (optional, freshly ground is best)
- 1 dash ground cinnamon (optional, freshly ground is best)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 350°F (175°C) and place 4 ramekins or creme brulee dishes into a 9x13 baking pan on a folded kitchen towel (so they won't slide). Fill the baking dish with water that comes up to the halfway point on your dishes.
- Place a saucepan with the eggnog over medium heat to warm. Stir occasionally until the eggnog begins to simmer.
- While the eggnog is heating, combine the egg yolks and sugar in a medium mixing bowl. Whisk until light and frothy then add the mascarpone and whisk until smooth and fully combined.
- Once the egg yolks are combined with sugar and mascarpone, gradually temper the egg mixture. Start with adding ¼ cup of the heated eggnog and whisk it in to the eggs. Gradually add more of the eggnog until it is fully incorporated. Pour through a fine mesh sieve or chinois to remove any cooked egg bits (if desired).
- Stir in the vanilla extract and optional freshly ground nutmeg and ground cinnamon. Pour into the ramekins, dividing the filling evenly between the dishes.
- Bake in the middle of your oven's center rack at 350°F (175°C) for 35-45 minutes or until the center only has a slight wiggle when gently shaken. If your filling is soupy and liquid in appearance, increase the cooking time until set.
- Remove the eggnog creme brulee and allow to cool for about 30 minutes before transferring to the refrigerator to cool fully. Leave refrigerated for at least 2 hours, but preferably 3 hours before finishing and serving.
- Before serving, remove your refrigerated eggnog crème brûlées and set out at room temperature for 30 minutes. Top with ½ tablespoon each of sugar for toasting. Use a creme brulee torch and lightly melt and caramelize the sugar until golden brown. Wait 5 minutes after torching to serve.
Notes
- To make a homemade mascarpone substitute using cream cheese, start with 3 ounces of softened cream cheese. Add 1 tablespoon each of heavy whipping cream and sour cream. Mix until well combined and smooth.
- 1 dash is equal to about ⅛th of a teaspoon.
- Freshly ground nutmeg and cinnamon make a world of difference in your eggnog creme brulee flavor. If at all possible, do take a moment for this extra step.
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