Print

Perfect Individual Eggnog Crème Brûlée Recipe Easy Nutmeg Torch Dessert

eggnog crème brûlée - featured image
Print Recipe

A festive twist on classic crème brûlée using eggnog and a nutmeg-scented torch caramelized sugar topping, perfect for holiday indulgence.

Ingredients

Scale
  • 2 cups (480 ml) eggnog
  • 1 cup (240 ml) heavy cream
  • 5 large egg yolks, room temperature
  • 1/2 cup (100 g) granulated sugar
  • 1 tsp pure vanilla extract
  • 1/4 tsp ground cinnamon
  • 1/8 tsp freshly grated nutmeg
  • 2 tbsp (25 g) granulated sugar for topping
  • Whole nutmeg for grating and torch aroma garnish

Instructions

  1. Preheat your oven to 325°F (160°C). Place a kitchen towel at the bottom of a deep baking dish to keep the ramekins stable during baking.
  2. Heat the eggnog and cream in a medium saucepan over medium heat until just below simmering (about 170°F / 75°C), do not boil.
  3. Whisk together the egg yolks, granulated sugar, vanilla extract, cinnamon, and freshly grated nutmeg in a bowl until slightly pale and smooth.
  4. Slowly pour about half the warm eggnog mixture into the yolk mixture, whisking constantly to avoid scrambling the eggs. Then pour the combined mixture back into the saucepan.
  5. Stir gently over low heat for 3-5 minutes until the custard thickens slightly and coats the back of a spoon (around 175°F / 80°C). Remove from heat immediately.
  6. Strain the custard through a fine mesh sieve into a clean bowl for a silky finish.
  7. Divide the custard evenly among 4 to 6 ramekins, filling each about 3/4 full.
  8. Place ramekins in the baking dish on top of the towel. Pour hot water into the dish until it reaches halfway up the sides of the ramekins.
  9. Bake for 40-45 minutes until custards are set but still slightly jiggly in the center.
  10. Remove ramekins from the water bath and let cool to room temperature. Refrigerate for at least 4 hours or overnight.
  11. Just before serving, sprinkle about 1 teaspoon of granulated sugar evenly over each custard. Using a kitchen torch, gently melt and caramelize the sugar until golden and crisp.
  12. Grate fresh nutmeg over the flame while torching to release its aroma and infuse the sugar crust.
  13. Serve immediately to enjoy the contrast between the crunchy caramel top and creamy custard.

Notes

Use room temperature eggs for smooth blending. Do not boil the eggnog and cream mixture. Use a water bath to prevent cracking and curdling. Chill custards overnight for best texture. Keep the torch moving to avoid burning sugar. Freshly grate nutmeg over the flame to release aroma. If no torch, broil sugar topping carefully. Reduce oven temperature if custard bubbles during baking.

Nutrition

Keywords: eggnog, crème brûlée, nutmeg, holiday dessert, custard, torch caramelized sugar, festive dessert

Find it online: https://bitematrix.com/perfect-individual-eggnog-cr-e-me-br-u-l-e-e-recipe-easy-nutmeg-torch-dessert/