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!
1dashground nutmeg(optional, freshly ground is best)
1dashground cinnamon(optional, freshly ground is best)
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
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.