Eggnog Creme Brulee Recipe -
Eggnog Creme Brulee Recipe
  • READY IN 4+ hrs

Eggnog Creme Brulee

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    4 hrs 30 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 17, 2008

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

Most Helpful Critical Review
Jan 16, 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.


18 Ratings

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.

Jan 12, 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.

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!!

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.

Dec 23, 2012

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 more like an Eggnog custard. I know how to brulee so I just added some white sugar on the top of each and torched it. Very simple. I used it for a pre-Christmas dinner party and everyone said they loved it. I know I'll make it again so long as the eggnog is still available in the grocery store.

Dec 07, 2012

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.


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  • Calories
  • 367 kcal
  • 18%
  • Carbohydrates
  • 30.8 g
  • 10%
  • Cholesterol
  • 306 mg
  • 102%
  • Fat
  • 23.7 g
  • 37%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 9 g
  • 18%
  • Sodium
  • 88 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Brian M Jones
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