Baking Dessert French

Eggnog crème brûlée

Name: Eggnog creme brulee recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8
Cuisine: /french
Ingredients: 600ml thickened cream; 2 tsp vanilla bean paste; 1 tsp ground cinnamon; 3/4 tsp freshly finely grated nutmeg; 5 egg yolks (see recipe notes); 75g caster sugar; 2 tsp cornflour; 40.00 ml rum

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by Lucy Nunes

Delicious Team

Oct 20, 2025

We’ve put a Christmas spin on this classic French dessert. Crème brûlée is traditionally made in individual, shallow, wide ramekins to achieve the perfect ratio of rich custard to toffee. As these can be made ahead of time, they’re the perfect dessert for stress-free entertaining.

You’ll need 8 x 12cm-wide, 3cm-high ovenproof ramekins and a kitchen blowtorch for this recipe, and you’ll need to start this recipe a day ahead.

600ml thickened cream
2 tsp vanilla bean paste
1 tsp ground cinnamon
3/4 tsp freshly finely grated nutmeg
5 egg yolks (see recipe notes)
1/3 cup (75g) caster sugar, plus 1 cup (220g) extra, to brulee
2 tsp cornflour
2 tbs rum

Method

1.

Preheat oven to 150°C/130°C fan-forced. Place cream, vanilla, cinnamon and nutmeg in a medium saucepan over medium-low heat. Bring to almost a simmer, then set aside to cool slightly.
2.

Meanwhile, in a stand mixer fitted with the whisk attachment, whisk egg yolks, ⅓ cup (75g) sugar and cornflour until pale and doubled in volume. Reduce speed to low and, with the motor running, slowly pour in the warm cream mixture, beating until well combined. Stir in the rum.
3.

Strain into a jug (see recipe notes). Pour into 8 x 12cm-wide, 3cm-high ovenproof ramekins. Place ramekins in a roasting pan lined with paper towel, then fill the pan with enough boiling water to come halfway up the sides of the ramekins. Bake for 35-40 minutes, until set with a slight wobble. Cool slightly, then cover and chill overnight.
4.

The next day, sprinkle each ramekin with 1½ tbs extra sugar and use a blowtorch to caramelise the top (you want a dark caramel so it’s not overly sweet, and contrasts with the custard). Chill until the base of the ramekin feels cold, then serve (see recipe notes).

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Recipe Notes

You can make the custard several days ahead. Store covered in the fridge and gently stir before pouring into the ramekins. You can also bake the custard several days ahead. Store covered in the fridge. Torch the sugar up to a few hours ahead of time and store uncovered in the fridge.

You can store the leftover egg whites in a container in the fridge for up to 5 days or freeze for up to 1 month. Use to make a pavlova or some financiers.