Best Eggnog Crème Brûlée Recipes

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EGGNOG CREME BRULEE



Eggnog Creme Brulee image

I have been making creme brulee for my wife for quite some time and one day she asked me, 'Honey, is it possible to make creme brulee out of eggnog? I think that would be so yummy.' So, I bought some eggnog and set about finding out if it is possible, and it is. You can also take the same recipe and pour it into a prepared pie crust for an eggnog custard pie. It's a lot less work and hassle than individual ramekins.

Provided by Brian M Jones

Categories     Desserts     Custards and Pudding Recipes     Creme Brulee Recipes

Time 4h30m

Yield 4

Number Of Ingredients 7

2 cups eggnog
4 egg yolks
¼ cup white sugar
3 ounces mascarpone cheese, softened
1 dash ground nutmeg
1 dash ground cinnamon
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place 4 ramekins or custard cups into a shallow baking dish, and fill the dish with water to half-way up the sides of the ramekins.
  • Pour the eggnog into a pan over medium heat. Cook and stir occasionally until the mixture simmers, about 10 minutes.
  • Meanwhile, place the egg yolks and sugar into a mixing bowl; beat until light colored and frothy. Stir in the mascarpone until well blended and smooth. Whisk 1/4 cup of the heated eggnog mixture into the eggs. Gradually whisk the remaining eggnog into the eggs. Pour the mixture through a fine sieve to remove any egg strands. If desired, stir in the nutmeg, cinnamon, and vanilla. Pour into the prepared ramekins, dividing evenly.
  • Bake in preheated oven until custard has set, 30 to 45 minutes. Centers should wiggle slightly when shaken, but not be soupy.
  • Remove from oven and cool 30 minutes; refrigerate at least 3 hours before serving.

Nutrition Facts : Calories 367.5 calories, Carbohydrate 30.8 g, Cholesterol 306 mg, Fat 23.7 g, Fiber 0.2 g, Protein 9 g, SaturatedFat 12.5 g, Sodium 88 mg, Sugar 23.5 g

EGGNOG CREME BRULEE



Eggnog Creme Brulee image

Eggnog, nutmeg and rum give the velvety texture of this brulee its holiday appeal. The caramelize brown sugar crust just add the final yum factor to this creation.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 10 servings.

Number Of Ingredients 8

2 cups eggnog
2 cups heavy whipping cream
8 egg yolks
1/3 cup plus 3 tablespoons sugar, divided
2 tablespoons spiced rum
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
3 tablespoons brown sugar

Steps:

  • Preheat oven to 325°. In a large saucepan, combine eggnog, cream, egg yolks and 1/3 cup sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from heat; stir in rum, vanilla and nutmeg., Transfer to ten 6-oz. ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, 35-40 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool 10 minutes. Cover and refrigerate at least 4 hours., In a small bowl, combine brown sugar and remaining sugar. If using a creme brulee torch, sprinkle custards with sugar mixture. Heat sugar with the torch until caramelized. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat 4-7 minutes or until sugar is caramelized. Refrigerate 1-2 hours or until firm.

Nutrition Facts : Calories 335 calories, Fat 25g fat (15g saturated fat), Cholesterol 259mg cholesterol, Sodium 54mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 0 fiber), Protein 5g protein.

EASY EGGNOG CREME BRULEE



Easy Eggnog Creme Brulee image

This recipe is super easy--a rich and delicious twist to an old favorite. Cook the sugar top using a kitchen torch or just place under your broiler.

Provided by CARRIEANN23

Categories     Desserts     Custards and Pudding Recipes     Creme Brulee Recipes

Time 5h10m

Yield 4

Number Of Ingredients 6

4 egg yolks
1 tablespoon white sugar
1 cup eggnog
1 cup heavy whipping cream
1 teaspoon vanilla extract
4 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk egg yolks and 1 tablespoon sugar together in a bowl until sugar is dissolved. Whisk in eggnog, cream, and vanilla extract until thoroughly combined.
  • Pour eggnog mixture into 4 ramekins. Place ramekins in baking dish; pour in enough boiling water to come half way up the sides of ramekins.
  • Bake in the preheated oven until set, about 1 hour. Cool slightly, cover ramekins with plastic wrap, and refrigerate at least 4 hours.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Remove plastic wrap from ramekins. Sprinkle 1 tablespoon of sugar in a thin layer over top of each ramekin. Brown the sugar using a kitchen torch or under a broiler until golden and caramelized, 30 seconds to 1 minute.

Nutrition Facts : Calories 407.2 calories, Carbohydrate 26.6 g, Cholesterol 323.8 mg, Fat 31.2 g, Protein 6.3 g, SaturatedFat 18.1 g, Sodium 65 mg, Sugar 21.2 g

EGGNOG CRèME BRûLéE



Eggnog Crème Brûlée image

A splash of bourbon and a generous grating of fresh nutmeg transform this simple custard into a holiday sensation. Make the custard in advance, but wait to caramelize the topping about 10 minutes before serving. The sugar will not hold its signature crunch if subjected to much extra time in a humid refrigerator. While it may be a single-use gadget, a kitchen torch is an inexpensive tool worth the investment. It does the best job at caramelizing the top without warming the custard, and it's so fun to use.

Provided by Samantha Seneviratne

Categories     custards and puddings, dessert

Time 45m

Yield 8 servings

Number Of Ingredients 7

8 large egg yolks
1/2 cup/101 grams granulated sugar, plus up to 1/2 cup/101 grams for sprinkling
3/4 teaspoons freshly grated nutmeg
1/2 teaspoon kosher salt
2 cups heavy cream
1 cup whole milk
1 tablespoon bourbon

Steps:

  • Heat oven to 325 degrees. Put 8 shallow 4-ounce crème brûlée dishes in a large roasting pan. Bring a kettle of water to a boil.
  • Meanwhile, in an 8-cup glass measuring cup (or large bowl), whisk together egg yolks, 1/2 cup/101 grams sugar, nutmeg and salt. Whisk in heavy cream, milk and bourbon. Divide mixture carefully among crème brûlée dishes. Transfer roasting pan to the oven.
  • Very carefully pour the boiling water into the roasting pan to come halfway up the sides of the crème brûlée dishes. Bake until the edges of the custard are set but jiggle in the center, 25 to 30 minutes, taking care not to overcook.
  • With a spatula or tongs, carefully transfer the dishes to a rack to cool completely. Cover with plastic wrap and refrigerate for at least 2 hours and up to 2 days.
  • Just before serving, remove the plastic wrap and sprinkle one of the custards evenly with 2 to 3 teaspoons sugar. Pass a kitchen torch over the surface until the sugar melts and turns a deep golden brown. Repeat with the remaining custards. Allow the sugar to cool for a few minutes.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 28 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 16 grams, Sodium 162 milligrams, Sugar 3 grams

EGGNOG CRèME BRûLéE



Eggnog Crème Brûlée image

Categories     Rum     Egg     Dessert     Bake     Christmas     Brandy     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

4 cups whipping cream
2/3 cup sugar
8 large egg yolks
1/4 cup dark rum
1 tablespoon brandy
1/2 teaspoon ground nutmeg
Large pinch of salt
1/3 cup (packed) golden brown sugar

Steps:

  • Preheat oven to 350°F. Place 11x8-inch (8-cup capacity) shallow ceramic baking dish in roasting pan. Mix cream and 2/3 cup sugar in medium saucepan. Bring to simmer, stirring until sugar dissolves. Whisk yolks in medium bowl. Gradually whisk in hot cream mixture, then rum, brandy, nutmeg, and salt. Transfer to baking dish. Pour enough hot water into roasting pan to come halfway up sides of dish. Carefully transfer pan to oven.
  • Bake until custard is set around edges but center still jiggles slightly when dish is gently shaken, about 40 minutes. Remove ceramic dish from water. Chill custard on rack until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep chilled.)
  • Preheat broiler. Press brown sugar through strainer over custard to cover completely and evenly. Watching closely, broil custard 4 to 6 inches from heat source until sugar bubbles and caramelizes, about 2 minutes. Chill custard until topping hardens, at least 1 hour and up to 3 hours. Serve cold.

EGGNOG CRèME BRûLéE



Eggnog Crème Brûlée image

Enjoy this tasty eggnog crème brûlée topped with brown sugar - a perfect dessert treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h25m

Yield 8

Number Of Ingredients 9

3 cups whipping cream
5 egg yolks
2 eggs
1/2 cup sugar
2 tablespoons dark rum
1 tablespoon brandy
1 teaspoon vanilla
1/2 teaspoon nutmeg
1/2 cup firmly packed brown sugar

Steps:

  • Heat oven to 325°F. Place eight 6-oz. ramekins or custard cups in 15x10x1-inch baking pan. Heat whipping cream in medium saucepan just to a simmer. Remove from heat.
  • In medium bowl, combine egg yolks and eggs; beat well. Stir in sugar until combined. With wire whisk, stir in hot whipping cream until well blended. Stir in rum, brandy, vanilla and nutmeg. Pour mixture into ramekins.
  • Place pan in oven; pour hot water into pan until 1/2 to 3/4-inch up sides of ramekins.
  • Bake at 325°F. for 30 to 35 minutes or until centers are just set. Carefully remove from oven. Place cups on wire rack to cool. Cool 30 minutes. Refrigerate at least 3 hours or overnight.
  • Before serving, place ramekins in 15x10x1-inch baking pan. Top each with 1 tablespoon brown sugar. Broil 4 to 6 inches from heat for 1 to 2 minutes or until sugar is melted. (Watch closely.) Store in refrigerator.

Nutrition Facts : Calories 490, Carbohydrate 29 g, Cholesterol 310 mg, Fat 6 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 29 g

NO-BAKE CHOCOLATE-EGGNOG CREME BRULEE



No-Bake Chocolate-Eggnog Creme Brulee image

No oven time or fussy water bath for this streamlined dessert. It pairs traditional eggnog spices with decadent dark chocolate and is fully cooked on the stovetop. Finish with a kitchen torch for the customary caramelized topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h50m

Yield Serves 8 to 10

Number Of Ingredients 10

1 1/3 cups sugar, plus more for sprinkling
1/3 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
2 2/3 cups whole milk
2 2/3 cups heavy cream
8 large egg yolks
8 ounces bittersweet chocolate, chopped (3/4 cup)
2 ounces brandy, or 2 teaspoons pure vanilla extract or paste

Steps:

  • In a saucepan, whisk together sugar, cornstarch, cinnamon, nutmeg, and salt. Whisk in milk, cream, and egg yolks. Cook over medium heat, stirring frequently, until mixture comes to a boil, then cook 1 minute more. Strain through a fine-mesh sieve into a large bowl. Add chocolate and brandy, stirring until chocolate melts and mixture is smooth. Divide among 8 to 10 small ramekins or heatproof bowls. Refrigerate until chilled, at least 2 hours or, covered with plastic wrap, up to 2 days. (If making ahead, do not cover until cold, to prevent condensation.)
  • Sprinkle tops generously with sugar, tilting ramekins to evenly distribute. Slowly wave a kitchen torch approximately 2 inches above surface of each custard until sugar bubbles, turns amber, and forms a hard crust; serve.

EGGNOG CREME-BRULEE TARTLETS



Eggnog Creme-Brulee Tartlets image

Here we combined some of the holiday season's best flavors and textures in one delicious tartlet. A tender, flaky shell holds a creamy creme brulee that's spiked with brandy to evoke eggnog, and a light coating of sugar on top is melted with a torch to create a glasslike coating that will shatter with the first forkful.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h

Yield Makes 8

Number Of Ingredients 8

1 recipe Pate Brisee
All-purpose flour, for dusting
1 1/2 cups heavy cream
1/4 cup granulated sugar
3 large egg yolks
2 teaspoons brandy
Pinch of freshly grated nutmeg
1/3 cup superfine sugar

Steps:

  • Roll out both disks of dough on a lightly floured surface to a scant 1/8-inch thickness. Using a round cookie cutter or an inverted bowl and a paring knife, cut out eight 4 1/2-inch disks. Fit into eight 3 1/4-inch ring tart molds, pressing into corners and up sides (do not trim edges). Transfer to a parchment-lined baking sheet; freeze until firm, at least 20 minutes and up to 1 day.
  • Meanwhile, bring cream and 2 tablespoons granulated sugar just to a boil in a small saucepan. Whisk together yolks and remaining 2 tablespoons granulated sugar in a heatproof bowl. Whisking constantly, ladle about one-half of hot cream mixture into yolk mixture. Pour egg mixture into pan and cook over medium-low, stirring constantly, until thick enough for spoon drawn through it to leave a trail, 3 to 5 minutes (do not let boil). Strain mixture into a heatproof measuring cup; stir in brandy and nutmeg.
  • Preheat oven to 400 degrees. Trim dough shells flush with rims of tart molds. Line each shell with parchment and fill with pie weights or dried beans. Bake 20 minutes. Remove parchment and weights; bake until golden and dry, about 1 minute more. Let cool slightly, about 10 minutes.
  • Reduce temperature to 300 degrees. Divide custard evenly among shells, filling each almost to top. Bake until custard is just set around edges, 20 to 25 minutes. Let cool in molds on a wire rack 30 minutes. Remove rings and refrigerate until chilled and set, at least 1 hour and up to 1 day.
  • Sprinkle each tart with about 2 teaspoons superfine sugar. Hold a handheld kitchen torch 3 to 4 inches above surface and move flame in a circular motion until sugar is deep golden brown. Serve immediately.

EGGNOG CREME BRULEE



Eggnog Creme Brulee image

Eggnog? Did someone say Eggnog? Yes, another delicious dessert and this time a creme brulee. This is a more time consuming recipe but worth it! If you love Creme Brulee and Nog well..need I say more? This is one creamy, rich and nogalicious dessert as the flavors of rum, brandy and nutmeg are tasteful bites of heaven. The...

Provided by Kimberly Biegacki

Categories     Other Desserts

Time 55m

Number Of Ingredients 9

3 c whipping cream
5 medium egg yolks
2 eggs
1/2 c sugar
2 Tbsp dark rum
1 Tbsp brandy
1 tsp vanilla
1/2 tsp nutmeg
1/2 c brown sugar, firmly packed

Steps:

  • 1. Heat oven to 325F. Place eight 6-oz. ramekins or custard cups in 15x10x1-inch baking pan.
  • 2. Heat whipping cream in medium saucepan just to a simmer. Remove from heat.
  • 3. In medium bowl, combine egg yolks and eggs; beat well. Stir in sugar until combined. With wire whisk, stir in hot whipping cream until well blended. Stir in rum, brandy, vanilla and nutmeg. Pour mixture into ramekins.
  • 4. Place pan in oven; pour hot water into pan until 1/2 to 3/4 inch up sides of ramekins. Bake for 30 to 35 minutes or until centers are just set.
  • 5. Carefully remove from oven. Place cups on wire rack to cool. Cool 30 minutes. Refrigerate at least 3 hours or overnight.
  • 6. Before serving, place ramekins in 15x10x1-inch baking pan. Top each with 1 Tablespoon brown sugar. Broil 4 to 6 inches from heat for 1 to 2 minutes or until sugar is melted. (Watch closely.) Store in refrigerator. Tip: To sugar-coat the cooled custards, hold a strainer over each ramekin and press the brown sugar through. The even layer of sugar on the custards will melt evenly under the broiler.
  • 7. Nutritional Info. per serv. : Calories 490 Total Fat 38g Saturated Fat 22g Cholesterol 310mg Sodium 60 mg Total Carbohydrate 29g Dietary Fiber 0g Sugars 29g Protein 5g. Dietary Exchanges: 2 Fruit 2 other carbohydrates 1 medium-fat meat 6-1/2fat.

EGGNOG CREME BRULEE



Eggnog Creme Brulee image

Make and share this Eggnog Creme Brulee recipe from Food.com.

Provided by Pinay0618

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 cups eggnog
1 1/2 cups half-and-half cream
2 tablespoons sugar
3 whole eggs
2 egg yolks
1 teaspoon vanilla extract
1/4-1/2 cup light brown sugar

Steps:

  • Preheat oven to 300 degrees.
  • Heat eggnog and half & half in a saucepan over med-low heat just to the boiling point. Set pan aside. Turn heat to low.
  • In a mixing bowl whisk together, or use an electric mixer to mix the sugar and eggs, both whole and yolks, until light and frothy.
  • Slowly add the hot eggnog mixture to the egg mixture. Mix well. Pouring hot custard through a strainer. Add back into saucepan and set over low heat.
  • Stir mixture over low heat with a wooden spoon until it coats the back of the spoon. Stir in extract.
  • Pour custard evenly among cups or ramekins and set these in a larger baking pan.
  • Pour hot water into the baking pan until it reaches 2/3 of the way up the sides of the cups. Place baking pan in oven.
  • Bake for about 35-45 minutes or until a toothpick inserted into center of custards comes out clean.
  • Remove baking pan from oven and then remove cooked custards from the pan. Allow to cool slightly. Cover each with plastic wrap or foil and chill a few hours.
  • To Serve with Brulee Crust: Turn oven to broil. Sprinkle a layer of brown sugar over each custard and place under broiler until sugar caramelizes. Keep a watch so as not to burn. Serve immediately.

Nutrition Facts : Calories 270.4, Fat 15.6, SaturatedFat 8.4, Cholesterol 228.5, Sodium 100.2, Carbohydrate 24.8, Sugar 18.8, Protein 8.2

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