Eggnog Crème Brûlée

Eggnog Crème Brûlée

Eggnog Crème Brûlée

Eggnog Crème Brûlée

Anne-Marie Morin – @lintuitive.nutrition
It’s hard not to think of eggnog when thinking about the holidays. As the festive season approaches, this creamy drink make of milk, cream, eggs, sugar and spices starts to appear on the supermarket shelves.
When I was asked to create a recipe that reminds me of the holidays, I wanted to highlight this hot beverage traditionally enjoyed with rum on Christmas Eve.
So here is an eggnog crème brûlée recipe…for the biggest fans of winter spices!
Temps de préparation 15 minutes
Temps de cuisson 45 minutes
Chill Time 1 heure 20 minutes
Temps total 2 heures 20 minutes
Type de plat Dessert
Cuisine French
Portions 6 crèmes brûlées


  • 1 1/2 cups whipping cream 35%
  • 1 cup eggnog*
  • 1 tsp vanilla extract
  • 5 egg yolks
  • 1/4 cup sugar


  • Preheat the oven at 325°F.
  • Beat the sugar and the egg yolks for 1 to 2 minutes using a whisk.
  • In the meanwhile, Heat up the cream and the eggnog for 5 to 7 minutes in a saucepan. The mixture should not be boiling, only simmering. Add the vanilla extract.
  • Gradually incorporate the mixture of hot cream into the mixture of sugar and eggs while continuously stirring.
  • Place the ramekins on a baking dish and pour the crème brûlée into them. Fill the baking dish with very hot water up to the 3/4 of the height of the ramekins.
  • Cook for 40 minutes.
  • Let them cool down for about 20 minutes and then place them in the fridge until they are completely chilled (usually minimum 1 hour).
  • When ready to serve, sprinkle some sugar on the crèmes brûlées and caramelize using a torch. If you don’t have one, you can place them back in the oven at broil for a few minutes. Be careful not to overcook them. Enjoy immediately.


*Many homemade eggnog recipes are available on the WEB and constitute delicious alternatives to those available in stores. However, to simplify the recipe, I use store-bought eggnog.

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