Festive Gingerbread Eggnog Creme Brûlée
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Make an unforgettable dessert this holiday season! This Festive Gingerbread Eggnog Creme Brûlée is fancy but easy to make and only needs a couple of ingredients! This creme brûlée recipe is sure to impress your guests at your special gatherings!
Gingerbread Eggnog Creme Brûlée Recipe
When this recipe is releasing, it will be Christmas! Merry Christmas to you!
However, if it’s the morning of the special day and you’re not sure what to make for dessert that won’t take up too many ingredients, effort, or time, but will look fancy and taste great, then this Gingerbread Eggnog Creme Brûlée is the perfect treat for you!
This is especially an excellent idea if you have extra eggnog. Eggnog is exclusive to the holiday season, and if you’ve stocked up on it though you’re not sure how to use it before it spoils, then this is a wonderful creme brûlée recipe for you! As I describe in my free motivational guide to explore your potential in the kitchen, Make Cooking Fun!!, if you’re stumped on cooking ideas, an excellent source of inspiration should come from ingredients that are already in your household, especially when it comes to perishables! If you’ve already got eggnog that’s in your fridge, then more than likely you have all the other ingredients, so you’d be ready to go! Personally, I’ve actually always wanted to make my own creme brûlée (especially after having enjoyed an incredibly tasty chai creme brûlée on my wedding night!), so if you want to check a creme brûlée off your bucket list, then be sure to make this holiday treat as part of your one-month Live to Cook challenge! Get started for free by singing up to my email newsletter, plus all of my latest recipes will be delivered right to your inbox!
To visualize all the steps presented in this recipe, be sure to watch the video at the bottom of this post! Please subscribe to my YouTube channel if you’re not already, and don’t forget to press the bell button so you’re notified when all of my new recipes, or other kitchen experiments, go live! Let’s get baking!
What is a creme Brûlée?
Creme Brûlée is a dessert recipe that originated in France. Creme Brûlée literally translates into “burnt cream.” Traditionally, the base of a creme brûlée is made with vanilla-flavoured custard, which is baked and then topped with a hardened layer of caramelized sugar. Creme brûlées are served cold with the hot part being the torched sugar.
What is Eggnog?
Eggnog is a beverage that is made with emulsified milk and eggs. It becomes available early in the winter and it’s enjoyed during Christmas time. While it’s delicious on its own, you can also use it as an ingredient for baked goods or other desserts.
While it’s easy to find eggnog at the grocery store, you can also make your own with whole eggs and egg yolk, sugar, milk, heavy cream, vanilla and a touch of nutmeg. There is a big debate about whether eggnog must contain alcohol. I’ve learned from my research that it is not a requirement for eggnog to contain alcohol, but when you buy it at the store, they throw a little bit in there. You may or may not get the boozy aftertaste. From one grocery store to another, the richness of the eggnog can vary. I’m using a fairly rich eggnog brand for this recipe, but feel free to explore and find an eggnog that suits your taste.
What Does Eggnog Taste Like?
Eggnog is something that is either loved or disliked. I’m personally an eggnog lover, and it really is a shame that you can only enjoy it during the holidays! If I could, I would have it all year long! Funnily enough, eggnog sort of tastes like creme brûlée. The best way to describe it is creamy egg and sugar with hints of vanilla, cinnamon, nutmeg and whisky. Even the kind without alcohol, somehow taste to me as if the alcohol is present.
Tools Needed To make eggnog creme Brûlée
What If I don’t have a Flambe torch?
That’s no problem at all! You can simply caramelize the sugar in your oven using the “broil” setting. However, be sure you DO NOT step away from your creme brûlée as this sugar will caramelize quite quickly!
Ingredients for Festive Eggnog Creme Brûlée
You can see the full list of ingredients and their quantities and save the recipe for later by scrolling to the bottom of this post for the FULL PRINTABLE RECIPE CARD, or by pressing the “Jump to Recipe” button. You can also scale the recipe based on how many individual portions you want to make, so that you know how much eggnog you’ll need to make everyone happy! By default, this recipe will serve 5 medium ramekins.
Eggnog: Use your favourite brand or make your own!
Egg yolks: Don’t waste the whites! Use them in an Egg White Omelette!
Table sugar: To be combined with the egg yolks, and then more is added on top, which will be torched to make the “burnt” part of this amazing dessert!
Vanilla extract: If you want a more intense flavour, try Madagascar bourbon vanilla bean paste or even a vanilla bean pod. If using an entire vanilla bean pod, you’ll add this with your eggnog in the saucepan to make the custard. Here, I’m using vanilla extract since this is what I had on hand!
Gingerbread spice: For garnish. See the ingredients for the gingerbread spice below. You can also click the link to the recipe for more details on how to make it and store your extra spice.
For the Gingerbread spice
How to Make Gingerbread Eggnog Creme Brûlée
Preheat your oven to 325°F (163°C).
In a saucepan, heat the eggnog over medium heat until it starts to steam and is just about to boil. If using vanilla bean pods instead of extract, cut the pod is half, scrape the seeds and add them to the eggnog. Once hot, set the saucepan aside to cool down for a few minutes, so it turns from scalding hot to hot.
In the meanwhile, whisk the egg yolks and sugar and whisk until the mixture turns pale and thickens slightly.
Slowly pour the hot eggnog into the egg yolk mixture, while whisking constantly to avoid curdling. Once all the eggnog has been incorporated, add the vanilla extract and then mix - skip this step if using vanilla bean pod.
Strain the custard mixture through a fine-mesh sieve into a bowl to remove any egg solids. Divide the custard among ramekins.
Place the ramekins on a baking pan and fill the pan with hot water until it reaches 1/3rd to 1/2 the way up the sides of the ramekins.
Bake in the preheated oven for about 30-40 minutes or until the custards are set around the edges and the centre is jiggly like jello.
Remove the ramekins from the water bath and let them cool slightly before covering and refrigerating for at least 4 hours or overnight.
Just before serving, sprinkle a thin, even layer of granulated sugar over the custard's surface. Use a brush to spread the sugar evenly and then use a kitchen blow torch to brûlée the sugar.
Hold the torch away from the ramekins and use the tip of the flame to gently brûlée the sugar until golden brown. Alternatively, you can place the ramekins under a broiler for a few minutes, but be sure to watch them closely to prevent burning.
Garnish with gingerbread spice and enjoy!
Tips for Festive Gingerbread Eggnog Creme Brûlée
Don’t be concerns if the custard once done baking appears to look slight darker and yellower than traditional creme brûlée. The eggnog is what’s adding that colour.
The custard needs to jiggle like jello and not wiggle like a wave. If the centre appears running, bake for longer until the right consistency.
Be sure not to skip the water bath! If you don’t take the time to do this, your ramekins will get too hot, and it is likely that your creme brûlée will burn.
To prevent burning the sugar while caramelizing the sugar, control the heat by adjusting how close the sugar is to the blow torch’s flame. It’s always safer to stay back and use the edges of the flame to gently brûlée.
Troubleshooting Eggnog Creme Brûlée
How Do I Know when the Creme Brûlée is Ready?
The creme brûlée is finished baking when the sides are completely set, but the middle will still jiggle slightly like jelly. You will be ready to serve your creme brûlée when it has completely cooled, so ensuring that it spends enough time in the fridge is essential!
Why Is my Creme Brûlée Runny?
The custard likely is undercooked. You need to cook the custard in the ramekins until the edges are set and the centre jiggles like jello. The centre once done baking should not be running. Once done baking, you need to give sufficient time for the custard to set in the refrigerator.
Why Is my Creme Brûlée Grainy?
Overcooking the custard will cause a graining texture as the eggs start to cook for longer than needed and forming curds. While the custard is still edible, the texture will be quite unpleasant.
Can I make a large creme Brûlée?
As you saw in the pictures and perhaps the video, I made my Gingerbread Eggnog Creme Brûlées using various sizes of ramekins. However, note that with the different sizes, they took different times to bake and to cool down in the fridge. You can follow the instructions but be sure to be mindful of the timings based on how large or how small your dish or ramekin is.
Can I Make Eggnog Creme Brûlée ahead of time?
Yes, you can! Actually, when you consider the setting time, by definition you pretty much have to make your creme brûlée ahead of time anyway! This is the perfect dessert to prep before a holiday party, so you can leave them in the fridge until it’s time to serve and torch the sugar!
How to store Eggnog Creme Brûlée
Simply keep the Creme Brûlées in the fridge without the torched sugar on top, covered with plastic wrap. Due to the eggs and dairy in this recipe, I wouldn’t keep these longer for 4 days in the fridge.
If you want to freeze, cover with plastic wrap and keep in the refrigerator for 3 months. Allow the creme brûlées to thaw in the fridge naturally before topping with sugar and torching.
WATCH HOW TO MAKE Festive Gingerbread Eggnog Creme Brûlée Here:
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Festive Gingerbread Eggnog Creme Brûlée
Ingredients
- 2 Cups eggnog
- 1 vanilla bean (or 1 teaspoon vanilla extract)
- 5 large egg yolks
- 1/3 Cup granulated sugar, plus extra for caramelizing
- Gingerbread spice, for garnish (see below)
- 2 Tbsp ground ginger
- 2 Tbsp cinnamon
- 1 Tbsp ground nutmeg
- 1 tsp green cardamom powder
- 1/4 tsp ground cloves
- 1/4 tsp allspice
- 1/2 tsp white pepper
- 1/2 tsp black pepper
Instructions
- Preheat your oven to 325°F (163°C).
- In a saucepan, heat the eggnog over medium heat until it starts to steam and is just about to boil. If using vanilla bean pods instead of extract, cut the pod is half, scrape the seeds and add them to the eggnog. Once hot, set the saucepan aside to cool down for a few minutes, so it turns from scalding hot to hot.
- In the meanwhile, whisk the egg yolks and sugar and whisk until the mixture turns pale and thickens slightly.
- Slowly pour the hot eggnog into the egg yolk mixture, while whisking constantly to avoid curdling. Once all the eggnog has been incorporated, add the vanilla extract and then mix - skip this step if using vanilla bean pod.
- Strain the custard mixture through a fine-mesh sieve into a bowl to remove any egg solids. Divide the custard among ramekins.
- Place the ramekins on a baking pan and fill the pan with hot water until it reaches 1/3rd to 1/2 the way up the sides of the ramekins.
- Bake in the preheated oven for about 30-40 minutes or until the custards are set around the edges and the centre is jiggly like jello.
- Remove the ramekins from the water bath and let them cool slightly before covering and refrigerating for at least 4 hours or overnight.
- Just before serving, sprinkle a thin, even layer of granulated sugar over the custard's surface. Use a brush to spread the sugar evenly and then use a kitchen blow torch to brûlée the sugar. Hold the torch away from the ramekins and use the tip of the flame to gently brûlée the sugar until golden brown. Alternatively, you can place the ramekins under a broiler for a few minutes, but be sure to watch them closely to prevent burning.
- Garnish with gingerbread spice and enjoy!
Nutrition Facts
Calories
223.53Fat (grams)
9.69 gSat. Fat (grams)
4.68 gCarbs (grams)
27.85 gFiber (grams)
2.55 gNet carbs
25.31 gSugar (grams)
22.15 gProtein (grams)
7.82 gSodium (milligrams)
64.82 mgCholesterol (grams)
243.54 mg
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Welcome to Cooking With Anadi. This platform is all about making cooking exciting and finding new ways to bring classic flavours and recipes at your service. Join me in my personal journey in the world of cooking. Hope you have a great ride!
