Eggnog Creme Brulee

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

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 Get The Full Recipe

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

Whisk until light and frothy. Get The Full Recipe

Then add the softened 3 ounces of mascarpone and whisk until smooth and fully combined. Get The Full Recipe

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. Get The Full Recipe

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. Get The Full Recipe

Pour into the ramekins, dividing the filling evenly between the dishes . Get The Full Recipe

Bake until set. Bake in the middle of your oven's center rack at 350°F (175°C) for 35-45 minutes Get The Full Recipe

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. Get The Full Recipe

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. Get The Full Recipe

For the full printable recipe and all my tips visit BakeItWithLove.com Get The Full Recipe