This enchanting twist on the classic French dessert combines the creamy richness of a traditional crème brûlée with the beloved flavors of eggnog, creating a sweet and creamy dessert that brings joy to every gathering.
Ingredients
Scale:
2 cups heavy cream
1 cup whole milk
1 cup eggnog
6 large egg yolks
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
Pinch of salt
1/4 cup granulated sugar (for topping)
Instructions
Preheat your oven to 325°F (163°C) and ensure that the oven rack is in the middle position.
In a medium saucepan, combine the heavy cream, whole milk, and eggnog. Heat until hot but not boiling.
In a separate mixing bowl, whisk together egg yolks, granulated sugar, vanilla extract, ground nutmeg, and a pinch of salt until pale and slightly thickened.
Gradually pour the hot cream mixture into the egg yolk mixture, whisking continuously.
Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl.
Arrange six 6 oz ramekins in a large baking dish and fill each with the strained custard mixture.
Pour hot water into the baking dish around the ramekins, ensuring it reaches halfway up the sides.
Bake for 30-35 minutes, until the custards are set but still slightly jiggly in the center.
Remove from the oven and let cool at room temperature for about 30 minutes before transferring to the refrigerator. Chill for at least 4 hours or overnight.
Before serving, sprinkle the tops with ultra-fine sugar and caramelize using a kitchen torch.
