Eggnog Creme Brulee

Eggnog Creme Brulee

15
Brian M Jones 0

"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."
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Ingredients

4 h 30 m servings 367 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 23.7 g
  • 37%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 306 mg
  • 102%
  • Sodium:
  • 88 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. Pour the eggnog into a pan over medium heat. Cook and stir occasionally until the mixture simmers, about 10 minutes.
  3. 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.
  4. Bake in preheated oven until custard has set, 30 to 45 minutes. Centers should wiggle slightly when shaken, but not be soupy.
  5. Remove from oven and cool 30 minutes; refrigerate at least 3 hours before serving.

Reviews

15
  1. 18 Ratings

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Most helpful positive review

I thought it was very good. I used rum instead of the vanilla. It will be a regular holdiay dessert.

Most helpful critical review

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 tro...

I thought it was very good. I used rum instead of the vanilla. It will be a regular holdiay dessert.

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.

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 tro...

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 restauran...

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 reg...

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 ...

It was very good. I liked the idea of adding Mascapone cheese. However, it's pretty pricey, so I substituted cream cheese. The recipe said nothing about the brulee sugar on top so this was mo...

I just made this at work today for a few customers, my chef and myself and we all admitted it was absolutely fantastic, very great recipe! I will be using this a lot this christmas, thank you.

rich and creamy creme brulee. Great for the holidays.