Reviewed: Jan. 15, 2012

this was easy and a great way to use up some leftover eggnog and mascarpone cheese I had bought for a holiday dish. It tasted great and came out super creamy. Would definitely recommend!

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Reviewer:

HAILA HILL

Cooking Level: Intermediate

Home Town: Texarkana, Arkansas, USA

Reviewed: Dec. 27, 2011

rich and creamy creme brulee. Great for the holidays.

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Reviewer:

tiffdrider@gmail.com

Reviewed: Dec. 27, 2011

I was craving an eggnog pie, so I used this recipe as the filling. I made it as listed on the site, except I added brandy in place of the optional vanilla. I baked the filling in a deep dish regular pastry pie crust, in a water bath, until firm, approximately 55 minutes. Just awesome - great rich eggnog flavor, with a firm creamy texture from the marscapone. Since there was no burnt sugar on top, I would compare this more to a custard than a creme brulee. I will definitely make again, as custard or pie. Yummy!!

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Reviewer:

Caroline

Home Town: Scottsdale, Arizona, USA

Reviewed: Dec. 19, 2011

this was delicious and I did add 1/4 cup Brandy to take it over the top..... I doubled the recipe - plan alcohol accordingly! an additional note is that normally I place the ramekins in a 9x13 inch baking pan with 1 inch of water for very even baking.

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Reviewer:

Stacey J.

Reviewed: Jan. 11, 2010

I thought this was fantastic. I love creme brulee and eggnog and this combines the two well. I covered the top in a half white/half brown sugar topping and torched it to give it that restaurant creme brulee taste and it turned out marvelous.

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Reviewer:

ERICZACHA

Reviewed: Jan. 15, 2009

This was all right. I LOVE creme brulee, so I guess I shouldn't stray :o) I also like eggnog, and wanted a "festive" dessert for my Christmas Eve dinner. The directions were good, I had no trouble, it set up nicely, the consistancy was good- I don't know, it just was kind of..... not creme brulee. Maybe it was TOO eggnog-y or something. If you ADORE eggnog, this may perfect for you! If I were to make it again I think I'd add some southern comfort or brandy or something, and replace some of the eggnog with cream.

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Reviewer:

bhappe

Cooking Level: Expert

Living In: Beaverton, Oregon, USA

Reviewed: Dec. 30, 2008

SO GOOD! The marscapone makes it amazing. I also used a lot of rum instead of vanilla and it was so delicious. If I make regular creme brulee again I will absolutely use the marscapone.

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6 users found this review helpful