Eggnog Creme Brulee with Cranberry Sugar is a simple, make-ahead individual serving dessert that’s sure to WOW over the holidays.
Elegant and refined this classic dessert gets a festive makeover from the flavors of egg nog, warm spices, and cranberry sugar.
Eggnog dessert for the holidays
The cool, creamy custard has a rich eggnog flavor with just a hint of cinnamon, nutmeg, and spiced rum. An easy, refined dessert bursting with holiday flavor that can be fully made ahead of time.
Only a few steps and a handful of ingredients are all you need for this show stopping holiday dessert!
- Eggnog – rich, creamy and super flavorful eggnog is the perfect base for creme brulee. Use storebought or homemade. If you’d prefer a custard with less nog feel free to reduce the amount of egg nog and add more cream if desired.
- Classic heavy whipping cream
- Egg yolks
- Cranberry sugar – an easy festive upgrade that takes just a few seconds to make. But granulated sugar can be substituted.
- Vanilla extract – or for more festive holiday flavor substitute spiced rum or whiskey.
- Salt and spices – cinnamon, nutmeg and cloves
Step by step instructions
- Bring eggnog and cream to a simmer then allow to cool to just above room temperature.
- Whisk egg yolks and sugar until lighter in color and ribbony.
- Combine warm eggnog and cream with whisked sugar and egg yolks then strain just to be sure that there’s no eggy pieces.
- Bake in a water bath in low oven then cool on countertop then refrigerate until fully chilled and solid, at least 3 hours.
- When ready to serve sprinkle an even layer of Cranberry Sugar on top.
- Heat sugar under broiler or with a hand torch until evenly melted and crunchy.
Make Eggnog Creme Brulee up to three days in advance. And the cranberry sugar up to seven. Tightly cover with plastic wrap and refrigerate until ready to serve. Then dust with sugar and caramelize the sugar immediately before serving.
Master the method then get creative with the flavors! Add chocolate, coffee, fruit jams, or plop a few fresh berries in the custard before baking. Infuse the milk with tea or spices. Think about your favorite flavor combinations. Get creative and have fun!
- 2 cups eggnog
- 2 cups heavy whipping cream 1 pint
- 6 large egg yolks
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon salt
- pinch cloves optional
- Preheat oven to 300ºF.
- Combine eggnog and cream in a saucepan over medium heat and bring to a simmer, stirring frequently.
- Remove from heat and let sit for 10 minutes. Stir in vanilla.
- Meanwhile whisk sugar and salt into egg yolks until pale yellow and ribbony and put some water on to boil either in a kettle or a small saucepan.
- Place 6 shallow custard dishes on a large baking sheet or baking dish.
- Place a fine mesh strainer over the bowl containing the egg yolks and pour 1/3 of the cooled eggnog mixture through the sieve into the egg yolk mixture. Whisk to temper, then stir in the remaining warm eggnog.
- Evenly separate egg nog custard into prepared dishes and place in preheated oven.
- Pour boiling water into the baking dish until it comes half way up the custard dishes.
- Bake for 45 minutes to one hour. Or until custard is firm but still a little wiggly in the center.
- Remove individual custards from water bath and cool to room temperature, about 15 minutes, before placing in refrigerator to cool.
- Top with cranberry sugar when ready to serve. Then place under broiler until sugar melts and bubbles. Alternately they can be caramelized with a kitchen torch.
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