This stunning eggnog creme brulee combines tasty, rich eggnog and egg yolks to make the most delicious custard filling topped with toasted caramelized sugar!

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Ingredients 2 cups eggnog 4 large egg yolks ¼ cup sugar  3 oz mascarpone cheese  1 teaspoon vanilla extract 1 dash ground nutmeg  1 dash ground cinnamon

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Whisk the egg mixture. Combine the 4 large room temperature egg yolks and ¼ cup granulated  sugar in a medium mixing bowl.

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Whisk until light and frothy.

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Then add the softened 3 ounces of mascarpone and whisk until smooth and fully combined.

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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.

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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.

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Pour into the ramekins, dividing the filling evenly between the dishes.

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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

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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.

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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.

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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.

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For the full printable recipe and all my tips visit BakeItWithLove.com

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