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I’m about to spill my easy holiday dessert trick that looks super fancy but honestly takes no time. One year, I stumbled on this eggnog spin on classic crème brûlée because I had leftover nog after Christmas. Now my fam asks for it every single year. That first crack through the sugar shell into seriously creamy custard? Total holiday happiness.
Why You'll Love This
This one’s such a win because eggnog packs in both the rich taste and smooth texture. You know how regular crème brûlée can be touchy? Well, eggnog actually keeps things steadier and makes the process way easier. It only calls for five ingredients, and you probably have all of them hanging out in your kitchen during winter anyway.
Stuff You’ll Need
- What Goes In:
- 1/4 teaspoon ground nutmeg
- 1 cup heavy cream
- 1 cup eggnog
- 1/4 cup white sugar (plus some extra for topping)
- 5 egg yolks (big ones)
- Tools:
- Baking dish (big enough for the ramekins)
- Fine mesh sieve
- Kitchen torch for the top
- 4 ramekins, each about 5 ounces
- A measuring cup with a spout, big size
Jump In and Cook
- The Last Step
- Once everything’s nice and cold, cover each custard with an even layer of sugar and hit it with the torch till you see bubbles and that shiny golden top. Wait a sec for the shell to harden—then you’re good to go.
- The Water Trick
- Split the custard among your ramekins then add hot water partway up the sides. This slow, gentle bath is the secret to that dreamy creamy texture.
- Mix Up the Filling
- Warm up the cream and eggnog till you see tiny bubbles at the edge. Slowly whisk this into the egg mix a bit at a time—that way you don’t end up with scrambled eggs. Sprinkle in the nutmeg, strain the whole thing, and you’re set.
- Prep Time
- Pop your oven on at 300°F. Line up the ramekins in a baking dish and start boiling some water. While you wait, whisk egg yolks and sugar until stuff looks light and thick, about 2-3 minutes.
Pro Tips from Me
The smoothest custard happens if you strain it before it goes in the oven—trust me, it gets rid of those weird egg bits. Never skip the water bath, or you’ll risk lumpy custard. To check if it’s ready, gently tap the ramekin—the custard should wobble like jello but not shimmy like water. And when you’re torching, move in little circles to get the sugar melt just right.
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Add Your Spin
Occasionally I’ll put in a splash of bourbon for a little extra something. Feel free to play with whatever eggnog style you like—spiced rum eggnog is a personal fave. No kitchen torch handy? Slide them under your broiler, just keep an eye out so nothing burns. I’ve done these in shallow teacups for a cute old-school vibe—just tweak the bake time a smidge.
Serving & Storing
You can totally make these up to three days before, just wait to torch until you’re ready to serve. I like to top with sugared cranberries plus a little rosemary sprig to keep things festive. Store them covered in your fridge, but remember that beautiful sugar crunch softens over time—serve within an hour of torching for max crackle.
Frequently Asked Questions
- → Why are my eggs chunky?
You probably poured the hot cream in too quick. Go slow and whisk hard as you add it. Got lumps? Just run it through a strainer and keep going.
- → How can I tell if it’s ready?
Lightly jiggle the pan. The centers should wiggle, kind of like jello, but not splash around. They’ll keep setting up while they cool off.
- → Is it OK to prep in advance?
You can chill the custards up to two days before. Just leave the sugar and torch part for when you’re about to serve them.
- → No kitchen torch, what now?
Pop them under your broiler. Keep a close eye because sugar catches fast and can burn super quick.
- → Ack! Water’s in my custard!
Go slow pouring water for the bath or stick the pan in the oven first, then fill up. If water sneaks in, the custard won’t set—start over if that happens.