Eggnog Crème Brûlée

Awesome and easy!


  1. Preheat oven to 325°.
  2. In a medium saucepan, heat the cream, eggnog, cinnamon, nutmeg, vanilla, brown sugar and 1/4 cup granulated sugar.
  3. Stir frequently to dissolve sugar and bring to a boil. Immediately remove from heat. Cool for 10 minutes.
  4. In a large bowl, whisk the egg yolks until frothy.
  5. Slowly whisk in cream mixture. 
  6. Set eight ovenproof medium ramekins in 13x9-inch baking pans. Divide the custard evenly between the eight dishes.
  7. Add boiling water to baking pan to come halfway up the sides of the ramekins.
  8. Bake 30-45 minutes or until center is set yet still jiggles.
  9. Remove from water bath and let cool 15 minutes.
  10. Refrigerate for 2-3 hours.
  11. When ready to serve, remove from refrigerator and cover tops in granulated sugar.
  12. Caramelize sugar with a kitchen torch or place under hot broiler for 1-2 minutes.
  13. Let cool 1 minute and top with whipped dairy topping.

Recipe courtesy of Chef Alyssa,
ALDI Test Kitchen