Eggnog Creme Brulee

Looking for an easy, make ahead dessert for the coming holidays? Try this Eggnog Creme Brulee.

You’ll need store bought eggnog, some Mascarpone, sugar, spices and you’re good. While Mascarpone is not usually part of a Creme Brulee it is necessary in the absence of full fat cream (eggnog is made with whole milk).

The mascarpone keeps the richness and creamy consistency. You don’t want a runny dessert.

Get that kitchen torch out, sprinkle some crushed candy cane and serve. Your guests will love this nice take on a French classic.

Eggnog Creme Brulee

(serves 8)

4 cups of eggnog

8 egg yolks (large), room temp

1/2 cup white sugar + extra for torching

3/4 cup Mascarpone cheese (room temp)

2 tsp. vanilla extract

1/2 tsp. ground nutmeg

1/2 tsp. ground cinnamon

For Garnish

crushed candy cane

pre-heated 350F oven

1. Pour your eggnog into a pot, turn the heat to medium and warm up to a simmer.
2. Meanwhile, add eggs and sugar into a bowl and mix or whisk until frothy. Add the mascarpone and spices and mix to combine.
3. While whisking, SLOWLY add warm eggnog to egg mixture in the bowl. Pour through a fine sieve to remove any cooked egg.
4. Place ramekins in a roasting pan and carefully pour or ladle in the mixture.
5. Carefully add hot water into the roasting pan so that it comes half-way up the ramekins.
6. Place in your preheated oven for 35-45 minutes or until the middle just jiggles. Remove from the oven and allow to cool to room temp.
7. Transfer the ramekins to your fridge allow to cool overnight.
8. Take out of the fridge an hour before serving. Sprinkle white sugar on top of your ramekins and torch.
9. Top with crushed candy cane and serve.

*To crush candy canes, break them into pieces and place in a plastic bag and smash with a rolling pin or pulse in a food processor.

© 2022, Peter Minaki. All rights reserved.

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