Unbelievably creamy crème brûlée infused with the indulgent sweetness of both eggnog and salted caramel!
Ahhh…crème brûlée.
It provides one of the most luxurious dessert experiences both for its divine taste and decadent texture. With a silky smooth and sumptuously creamy custard that’s hidden under a crisp caramelized sugar ceiling, crème brûlée is simply on a level all its own. It really is no wonder why I’ve incorporated so many of my favorite flavors into this classic French dessert. From pumpkin to chocolate to cookie butter (plus more!!), I’ve done a fair amount of delicious research.
However, there was still one iconic flavor that I had been dying to merge with this elegant dessert…
EGGNOG.
Not only is this crème brûlée infused with the nutmeg-spiced sweetness of eggnog, but it also contains the buttery liquid gold sweetness of salted caramel. That’s right, TWO heavenly flavors in one incredibly sinful dessert that’s bound to sabotage your healthy new year’s resolution goal.
#SorryNotSorry.
Ingredients You’ll Need:
Salted Caramel – HOMEMADE, to be more specific. Although you can totally substitute store-bought salted caramel sauce, I would highly recommend making the salted caramel in this recipe. Not only does it taste 100 times better than anything you buy at the store, but it’s too easy NOT to make. I’ve even provided some helpful tips for making caramel below!
Eggnog – Full-fat eggnog is the ONLY way to go, people. Try to stay away from the low-fat stuff that isn’t nearly as thick or flavorful.
Heavy Whipping Cream – This recipe contains equal parts eggnog and heavy cream, so that the eggnog flavor isn’t too overpowering.
Eggs Yolks – You’ll need 5 large egg yolks, preferably at room temperature. Egg whites contain most of the protein, which can result in a texture that’s too firm or rubbery. Egg yolks are high in fat, promoting a smoother, creamier consistency.
Pure Vanilla Extract – Adding a little splash of vanilla is crucial for rounding out all the flavors.
Ground Nutmeg – Even though you only need a 1/4 teaspoon, a little nutmeg goes a long way in enhancing the flavor of the eggnog.
Granulated Sugar – It doesn’t have to be super-fine sugar. Just regular granulated sugar will work just fine. It’s sprinkled on top of the baked and cooled custards, then brûléed to a crisp!
Tools You’ll Need:
Ramekins – I prefer to use 4-5 ounce ovenproof ramekins that are deep, rather than shallow. Since the ramekins are baked in a water bath, the deeper ramekins prevent the likelihood of water accidentally sloshing into them. If you do decided to use shallow ramekins, note that the baking time will be shorter.
Roasting Pan – As I mentioned above, the crème brûlées are baked in a water bath. This ensures that the custard heats more evenly and gently. It also prevents overcooking, resulting in a smooth and creamy custard. Make sure to line your roasting pan with a kitchen or tea towel, so that the ramekins don’t slide around in the pan. After I place each ramekin into the roasting pan, I fill the roasting pan with hot water until the water reaches about halfway up the ramekins.
Kitchen Torch – This is one of my favorite weapons–I mean, TOOLS in the kitchen. It’s used to caramelize the sugar on top of the custard. Not only does it provide way more precision than an oven broiler, but it’s just way more fun to torch the sugar.
Tips for Making Caramel:
Use a Stainless Steel Pan – This is absolutely vital to preventing crystallization, AKA grainy caramel. I’ve made A LOT of caramel over the years, and whenever I’ve used nonstick pans, it almost always resulted in gritty caramel. The nonstick coating doesn’t allow the sugar crystals to bond with the pan, which causes them to crystalize. Stainless steel conducts heat better and will ensure even cooking.
Order Matters. Pour the water into the pan FIRST, then carefully pour the sugar into the center of the pan, making sure none of the sugar crystals cling to the sides of the pan. The reason being that those sugar crystals won’t dissolve, thus when reincorporated with the sugar syrup, it results in a grainy caramel. If you do see unmelted sugar on the sides of the pan, use a wet pastry brush to wipe them down.
Add corn syrup. For added insurance, stir in a tablespoon of corn syrup. It helps to stabilize the sugar syrup and acts as an “interfering agent,” which means it prevents the sugar molecules from joining back together after it melts.
Leave it alone. Once the sugar is poured into the water, leave the pan alone as it cooks. There’s no need to touch it until the color starts to turn yellowish, and you don’t want to risk any sugar crystals splashing up against the sides of the pan.
Swirl. DON’T stir. Once it goes from clear to yellowish, simply lift the pan by the handle and use your wrist to swirl the sugar liquid around. Swirling not only ensures even browning, but it also prevents the possibility of any sugar crystals from splattering onto the sides of the pan, thus resulting in crystallization.
When is the Crème Brûlée Done Baking?
The best way to test this out is to shake the roasting pan gently. If the edges of the crème brûlée are set and the centers still jiggle slightly, this indicates that they’re done baking. If you’re still unsure, you can also use an instant read thermometer to check the temperature. If it’s between 160ºF and 170ºF, you’re good to go!
Once they’re done baking, remove the roasting pan from the oven, and carefully transfer the hot ramekins to a wire rack. Rubber coated tongs and a dish towel work best! Once cooled completely (about 2 hours), chill the crème brûlées in the refrigerator for at least 4 hours, or overnight.
Can I Make Crème Brûlée Ahead of Time?
Absolutely! Crème Brûlée can be made up to 3 days in advance. Once baked and cooled, keep them covered and refrigerated. Don’t caramelize the sugar on top until JUST before serving.
Salted Caramel Eggnog Crème Brûlée
Ingredients
Salted Caramel:
- ¼ cup water
- ¾ cup granulated sugar
- 1 Tablespoon corn syrup
- ½ cup heavy cream
- 1 teaspoon salt
Eggnog Custard:
- 1 cup full-fat eggnog
- 1 cup heavy cream
- 5 egg yolks
- 1 teaspoon vanilla
- ¼ teaspoon nutmeg
- ½ cup salted caramel, (from recipe above)*
- 6-7 teaspoons granulated sugar, for caramelizing
Instructions
Make the Salted Caramel:
- Pour the water into a medium saucepan. Pour the sugar into the center of the pan, making sure none of the sugar crystals hit the sides. Add the corn syrup.
- Place pan over medium heat, leaving it alone for the first 5 minutes or until it the color begins to turn yellowish. Once you see some color, gently swirl the pan around occasionally as it boils. Continue boiling until the caramel reaches a golden amber color, about 4 to 7 minutes.
- Remove pan from the heat and carefully whisk in the heavy cream. Caramel will sizzle and bubble up. Stir in the salt, and continue whisking until caramel is smooth. If needed, return pan over medium-low heat, stirring until caramel is smooth. Transfer to dish or glass measuring cup to cool completely. Caramel will thicken as it cools.
Make the Custard:
- Preheat the oven to 300ºF. Lay a kitchen towel along the bottom of a large roasting pan. Place six 4-5 ounce ramekins on top of the towel; set aside.
- Pour the eggnog and heavy cream into a medium saucepan and cook over medium heat until it starts to simmer. Remove from heat; set aside.
- In a large bowl, whisk the egg yolks, vanilla, and nutmeg together until thick, pale, and forms a nice ribbon when you lift the whisk from the bowl. Gradually add the salted caramel, whisking constantly as you pour.
- Gradually add the warm eggnog mixture by whisking in about a half cup. Whisk in another half cup, then finally pour the rest of the eggnog in, stirring until smooth. Pour mixture through a fine mesh sieve to remove any lumps that might have formed.
- Divide custard evenly among the ramekins, then set the pan on the oven rack. Carefully pour enough hot water into the pan to come about halfway up the sides of the ramekins. Bake for 40-50 minutes, or until the edges are set, and the centers jiggle when you gently shake the pan. You can also use a food thermometer to take the internal temperature. It should be 170ºF/77ºC.
- Transfer ramekins to a wire rack and allow to cool to room temperature, about 2 hours. Place ramekins on a baking sheet, cover tightly with plastic wrap, and refrigerate for at least 4 hours or overnight.
- Just before serving, sprinkle about 1 teaspoon of granulated sugar evenly over each custard.** Use a small kitchen torch to caramelize the tops.
- Drizzle with remaining caramel. Add a dollop of whipped cream, if desired. Enjoy!
Notes