| |

Eggnog Creme Brulee

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

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.

This rich and creamy Eggnog Creme Brulee is the perfect dessert during the holidays, and so much easier to make than you would expect {dairy-free option} | cookingwithcurls.com

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.

Creme Brulee vanilla cookingwithcurls.com

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.

Creme Brulee ladle cookingwithcurls.com

Pour in remaining milk, and beat to combine.

Creme Brulee whisk cookingwithcurls.com

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.

Creme Brulee double boiler cookingwithcurls.com

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

Creme Brulee cups cookingwithcurls.com

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

Creme Brulee baked cookingwithcurls.com

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.

Creme Brulee sprinkle sugars cookingwithcurls.com

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

Creme Brulee melt cookingwithcurls.com

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

Eggnog Creme Brulee | cookingwithcurls.com

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

Creme Brulee torch cookingwithcurls.com

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:

Enjoy!!

Eggnog Creme Brulee broken into with a spoon sitting on a white and silver napkin.

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!
No ratings yet
Print Rate
Course: Dessert
Cuisine: French
Keyword: creamy dessert recipe, eggnog dessert
Prep Time: 10 minutes
Cook Time: 40 minutes
Chill: 1 hour
Total Time: 1 hour 50 minutes
Servings: 4 Servings
Calories: 458kcal
Author: Lisa Johnson

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

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

Similar Posts

10 Comments

  1. A kitchen torch is definitely on my list this year! I’d love to try your version. Egggnog and creme brulee? What a dreamy dessert, it looks wonderful!
    Have a nice holiday Lisa! x
    p.s: your new pics are gorgeous!

  2. I have never made creme brulee, but I was certainly eyeballing those bowls when I was at Bed, Bath, and Beyond the other day thinking…hmmmmm….

    If for no other reason, I should use it as an excuse to get a torch. 🙂

    Merry Christmas!
    -andi

  3. I forgot to tell Santa I want a kitchen torch! I need to get on it so ican make creme brûlée — yours looks excellent! I use a makeshift double boiler also — it’s the only way to fly. Merry Christmas, Lisa!

  4. This sounds amazing, Lisa! If it makes any sense, I like the flavor of egg nog, not so much the texture – so stuff like this is awesome for me 🙂 Pinned!

Leave a Reply

Your email address will not be published.

Recipe Rating