Eggnog Creme Brulee

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Last Updated on June 19, 2020 by Lisa Johnson

Ever since I made the dairy-free version of Creme Brulee last summer, I have been looking for an excuse to make it again! Considering the fact that eggnog is made with eggs and cream, and Creme Brulee is made also made with eggs and cream….. it kind of made sense to me to create Eggnog Creme Brulee.

I know, that wasn’t such a challenging concept. With the holidays, and the kids moving out, my mind has been a bit scrambled. The simplest things are challenging at this point!

My version is dairy-free, but if you make yours with cream…..you will be serving your Capricorn date a good dose of bone strengthening calcium. Okay, so that may be a bit of  a stretch, but let’s just go with it shall we! 😉

How to make Eggnog Creme Brulee

Preheat oven to 300 degrees. Fill a large pot with an inch or two of water and bring to a boil.

In a large stainless steel mixing bowl, beat together egg yolks, 4 Tablespoons sugar, nutmeg, and spiced rum/brandy until thick and creamy.

In a small saucepan over LOW heat, stir and heat coconut milk until it almost comes to a boil. Remove from heat.

Use a ladle to pour a small amount of heated milk into the egg yolk mixture. We do not want to make scrambled eggs. Pour in a second ladle of milk.

Pour in remaining milk, and beat to combine.

Place mixture on top of the pot of boiling water. Reduce heat to simmer, and stir over simmering water until mixture lightly coats the back of a spoon, about 3 – 4 minutes.

Remove mixture from heat and pour into 1) large shallow oven-proof dish, or 4 small ones.

Bake in preheated oven for 30 minutes. Bake in preheated oven for 30 minutes.

Place in the refrigerator for 1 hour, or overnight.

Just before you are ready to serve, mix 2 Tablespoons of brown sugar with remaining 2 Tablespoons of granulated sugar in a small bowl. Sprinkle sugar mixture over chilled custard.

Using a kitchen torch, melt the sugar on top of the Eggnog Creme Brulee.

Allow sugar to cool, and place in refrigerator for a few minutes until custard is set again…if you can wait that long.

Sooooo, it’s four days until Christmas, did you remember to ask Santa for a kitchen torch?

Mine is actually a real blow torch {affiliate link} that gets stored in the garage, but it works great… just in case you are looking for a last minute gift idea for the chef in your life. 

Recipes in this month’s Capricorn meal:

• Creamy Pumpkin Soup 
• Stuffed Peppers 
• Gingerbread Cinnamon Rolls 

Enjoy!!

Eggnog Creme Brulee

Rich and creamy Eggnog Creme Brulee, with or without the dairy and spiked for the holidays. It's the perfect dessert to impress your guests!

5 from 1 vote

Print Rate

Course: Dessert

Cuisine: French

Keyword: creamy dessert recipe, eggnog dessert

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Chill: 1 hour hour

Total Time: 1 hour hour 50 minutes minutes

Servings: 4 Servings

Calories: 458kcal

Author: Lisa Johnson

1/21x2x3x

Equipment

• Kitchen Torch

Ingredients

• 6 large egg yolks
• 6 Tablespoons granulated sugar divided
• 1 ½ teaspoons spiced rum or brandy
• ¼ teaspoon fresh ground nutmeg
• 2.5 cups full fat coconut milk shake well before opening - can substitute heavy cream
• 2 Tablespoons brown sugar

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Instructions

• Preheat oven to 300 degrees. Fill a large pot with an inch or two of water and bring to a boil.
• In a large stainless steel mixing bowl, beat together egg yolks, 4 Tablespoons sugar, nutmeg, and spiced rum/brandy until thick and creamy.
• In a small saucepan over LOW heat, stir and heat coconut milk until it almost comes to a boil. Remove from heat
• Use a ladle to pour a small amount of heated milk into the egg yolk mixture. We do not want to make scrambled eggs. Pour in a second ladle of milk.
• Pour in remaining milk, and beat to combine.
• Place mixture on top of the pot of boiling water. Reduce heat to simmer, and stir over simmering water until mixture lightly coats the back of a spoon, about 3 - 4 minutes.
• Remove mixture from heat and pour into one large shallow oven-proof dish, or 4 small ones.
• Bake in preheated oven for 30 minutes.
• Place in the refrigerator for 1 hour, or overnight.
• Just before you are ready to serve, mix 2 Tablespoons of brown sugar with remaining 2 Tablespoons of granulated sugar in a small bowl.
• Sprinkle sugar mixture over chilled custard.
• Using a kitchen torch, melt the sugar on top of the creme brulee.
• Allow sugar to cool, and place in refrigerator for a few minutes until custard is set again...if you can wait that long.

Notes

• If you do not have a kitchen torch, you can place under the broiler in your oven for a minute or two to melt the sugar. Watch very closely, or it will burn!
• You can substitute heavy cream for the coconut milk if desired.

Nutrition

Calories: 458kcal | Carbohydrates: 29g | Protein: 7g | Fat: 37g | Saturated Fat: 29g | Cholesterol: 277mg | Sodium: 33mg | Potassium: 339mg | Sugar: 24g | Vitamin A: 368IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 5mg