Description
Indulge in the rich and creamy flavors of Eggnog Creme Brulee with this easy-to-follow recipe. Learn how to create a decadent dessert that will impress your guests!
Ingredients
Scale
- 2 cups eggnog (480 ml)
- 4 egg yolks
- 25 cup white sugar (60 g)
- 3 ounces cream cheese, softened (85 g)
- 1 teaspoon (5 ml) vanilla extract
- 1 dash ground nutmeg
- 1 dash ground cinnamon
Instructions
- Set your oven to 350 degrees F (175 degrees C) to preheat. Arrange 4 small baking dishes or ramekins in a larger shallow baking dish; pour in enough water to reach halfway up the sides of the ramekins.
- Warm the eggnog in a saucepan over medium heat, stirring occasionally, until it begins to simmer, which should take approximately 10 minutes.
- In a separate bowl, whisk the egg yolks and sugar together until they achieve a light, frothy consistency. Add in the softened cream cheese and mix until the texture is smooth; gradually incorporate 1/4 cup of the warmed eggnog. Slowly blend in the rest of the eggnog.
- Strain the mixture through a fine sieve to eliminate any egg bits. Add the vanilla extract, ground nutmeg, and ground cinnamon, stirring well. Distribute the custard evenly among the prepared ramekins.
- Place them in the oven, baking until the custard is set, about 30 to 45 minutes. The centers should wobble slightly when gently moved, but not be liquid.
- Take them out of the oven and let them cool for 30 minutes; place in the refrigerator for at least 3 hours before serving.
Notes
- Soften the cream cheese completely for a smoother texture when mixing with egg yolks and eggnog.
- Be careful not to overcook the custard; it should be set but slightly wobbly in the center.
- Enhance the flavor by sprinkling extra nutmeg and cinnamon on top before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 368 kcal
- Fat: 24 g
- Protein: 9 g
Keywords: eggnog custard, creamy dessert, holiday treat, baked eggnog, creme brulee, festive dessert
