Eggnog Crème Brûlée – A Cozy Holiday Twist on a Classic

A silky custard beneath a shattering sugar top. That’s the promise of Eggnog Creme Brulee. This dessert holds its shape with grace, yet every spoonful melts into a whisper of spice and cream.

I made this variation one December when my leftover eggnog sat unopened, and a classic crème brûlée recipe needed a seasonal twist. What came out of the oven was both familiar and festive.

A smooth custard with a backbone of cream, egg yolks, and sugar, flavored with vanilla, fresh nutmeg, and a splash of dark rum.

You’ll learn exactly how to get that flawless custard set without cracks, that clean sugar top without bitterness, and how to use homemade eggnog or store-bought to suit your time and pantry. Every step here is laid out based on how I do it in my kitchen, without extra flair or unnecessary steps.

If you’ve never made a Christmas creme brulee, this is the one that builds confidence. I’ve made it more than once for New Year’s Eve dinners, cookie swaps, and quiet nights where I needed something smooth and cold in a small ramekin.

This isn’t a show-off recipe. It’s a show-up recipe. For guests. For yourself.

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Cream and Eggnog: The Custard’s Foundation

Heavy cream brings structure. It holds the custard upright, but gives it that soft, barely set texture once chilled. I’ve tested it with lighter dairy, but nothing else delivers the same richness.

Eggnog brings more than flavor. It softens the cream’s density just enough, while layering in nutmeg and holiday sweetness. You can use homemade eggnog if you’ve made a batch (this creamy eggnog recipe is a good place to start). But store-bought works too. If it’s thick and well-spiced, it’ll do the job beautifully.

The balance between cream and eggnog took some trial. Too much eggnog, and the custard set poorly. Too little, and the flavor was flat. Two parts cream to one part eggnog is what gives it both texture and taste.

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The Yolks That Hold It All Together

This is one of those times where yolks matter more than whole eggs. Six large yolks create a custard that sets into something firm yet spoonable. Not bouncy. Not loose. Think silk, not jello.

In my early versions, I tried four yolks. It was edible, but soft to the point of runny. Six holds the line without going rubbery. That’s the mark of a good brulee recipe.

Whisk the yolks with sugar until they pale and thicken. This step isn’t about beating air in. It’s about building structure. You’ll see the color shift, the texture go smooth. That’s your signal to stop.

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Vanilla, Nutmeg, and a Little Bit of Rum

I use pure vanilla extract for depth. Not paste, not artificial flavor. Just the real thing. Nutmeg, on the other hand, must be fresh. I don’t say that for every spice. But with eggnog desserts, old ground nutmeg dulls the whole thing. A microplane and a whole nutmeg do more for this custard than anything else.

And the dark rum or bourbon? Optional. But it brings a subtle roundness that I find essential when serving this at holiday dinners. If I’m making it for kids, I leave it out. Otherwise, I always include that tablespoon.

You can also try it with a dash of brandy. I have once or twice. Rum wins in my book.

Here’s where I’ll pause for a practical note.

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Should You Use Vanilla Bean or Vanilla Extract?

I’ve used both. A scraped vanilla bean makes this dessert feel luxurious, especially for a small gathering. You see the specks, and there’s a floral undertone that lingers on the spoon. But vanilla extract, if pure, is strong enough to hold its own against eggnog’s heavy sweetness.

In my notes, extract wins on everyday practicality. I save the beans for panna cotta and lighter creams where they shine more.

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Tempering the Eggs Without Scrambling

Here’s the part that makes or breaks the custard. You can’t rush it. Pouring hot cream directly into egg yolks will cook them. What you do instead is whisk a small stream half a cup, maybe less into the yolks first. Then, as the yolks warm slightly, you continue pouring the rest while whisking.

I always strain my custard after mixing. Even if I think I nailed the tempering. It takes seconds, and it removes any tiny curdled bits. The result? A smooth, restaurant-style finish without extra effort.

You’ll notice it immediately when the eggnog creme brulee sets in the fridge. No grain. No surprise textures.

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Baking Low and Slow in a Water Bath

The water bath isn’t a suggestion. It’s the reason this dessert works. Heat without direct contact. That’s what allows the custard to set evenly without splitting or puffing.

The ramekins need to be placed in a deep pan. Fill the pan with hot water halfway up the sides. I’ve found pouring the water after placing the pan on the oven rack avoids spills. Bake until the centers have the slightest wobble. Don’t overbake. Don’t wait until they’re firm. They’ll finish setting in the fridge.

This method also works beautifully in my eggnog pie recipe: see it here.

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Cooling and Chilling: A Step You Can’t Skip

After baking, remove the ramekins and let them cool at room temperature. Don’t rush them into the fridge hot. That’s how condensation forms and ruins the top. After 30 minutes, chill for at least 4 hours.

I often make these the night before serving. That overnight rest deepens the flavor and ensures a firm set. If you’re making other Christmas desserts, this can sit quietly in the fridge while you prep.

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The Brulee Moment

Sprinkle a thin, even layer of sugar across the chilled custards. I use regular granulated sugar. You don’t need fancy types. Then fire up a kitchen torch and let the sugar melt and bubble. Wait two minutes. That pause lets the sugar set into a crackling crust.

If you don’t have a torch, the broiler can work. Just watch closely. Sugar can go from golden to bitter in seconds.

That moment where your spoon cracks the top? That’s the real reward. The snap, then the slide of custard underneath.

For another make-ahead eggnog dessert, I recommend these Eggnog Cheesecake Bars. They hit a similar nostalgic note with a different texture.

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Serving Notes and Storage Tips

Serve eggnog creme brulee cold, with the sugar crust freshly torched. I don’t garnish it with much. A dusting of nutmeg or a sliver of candied orange peel is more than enough.

Don’t brulee the tops ahead of time. The crust softens in the fridge. You can, however, make the custards up to two days in advance and torch right before serving.

Leftovers? If they’re torched, eat them within a few hours. Untorched, they keep covered in the fridge for 2 days.

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Save This for Later and Share How Yours Turned Out

This Christmas creme brulee offers something that feels polished, but comes together quietly in your kitchen. If you give it a try, save this pin to your Christmas dessert board, or whatever you use to collect holiday favorites.

And if you make it or adapt it, leave a comment. Let me know how it turned out, or what you might try differently next time. I’m always here for questions and baking stories.

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