Say hello to this gorgeous Eggnog Creme Brûlée. Made with only 4 ingredients, you’ll have an fancy and easy-to-make holiday dessert in no time!
4 Ingredient Eggnog Creme Brûlée
This easy and delicious creme brûlée is made with eggnog ice cream, eggs, vanilla extract, and sugar. If you are looking to wow people at your next holiday gathering, go ahead and serve them this creme brûlée.
Why you will love this Eggnog Creme Brûlée
It’s made with only 4 ingredients.
Eggnog people will love it. If you’re not an eggnog person, you will be after you try this recipe.
You can make this dessert a few days before serving it.
Using a kitchen torch makes you feel pretty B.A.
The 4 Ingredients You Need
- Eggnog Ice Cream– eggnog ice cream is definitely a seasonal item in grocery stores. Have no fear, you will be able to find it in December. If for some reason you can’t find eggnog, you can use any type of ice cream. Cinnamon or vanilla ice cream would be perfect.
- Eggs– don’t skip the eggs, they are so important when making a custards and creme brûlée. There is no substitute for eggs in this recipe.
- Vanilla Extract– vanilla enhances the flavor of the eggnog.
- Sugar– the sugar in this recipe is for after you bake your creme brûlée. We use regular granulated white sugar and brown it for a hard, crunchy top layer.
How to Make Eggnog Creme Brûlée
Make sure to scroll all the way down to the recipe card to get the full ingredient list and written recipe.
- Prepare the ramekins by placing them into a baking dish.
- Melt the ice cream. Scoop the eggnog ice cream into a microwavable bowl and micrwabe the ice cream for about 1 minute or until the ice cream has melted. Stir the ice cream until it is smooth.
- Mix all of the ingredients together. Whisk the eggs and vanilla into the melted ice cream. Evenly distribute the mixture in 4 different remekins.
- Bake the creme brûlée. Transfer the baking dish into the oven and pour about 1-inch of water into the baking dish. Bake the creme brûlée for about 35 to 40 minutes.
- Let the creme brûlée cool. Remove the creme brûlée from the oven and transfer the remekins to a cooling rack. They must cool completely before browning the sugar.
- Brown the sugar. Sprinkle about 1.5 teaspoons of sugar to the top of each creme brûlée and the use a kitchen torch to carefully melt the sugar until it browns.
A kitchen torch is affordable and useful when it comes to making creme brûlée, browning meat, and so much more.
Don’t have a kitchen torch?
No torch? No problem. You can place the ramekins under a broiler until the sugar has melted and browned.
The main ingredients for traditional creme brulee are cream, eggs, salt, vanilla, and sugar. This recipe uses ice cream, eggs, vanilla extract, and sugar.
If you don’ have a kitchen torch for this recipe you can use a broiler.
No, you can use any type of ice cream for this recipe. Its a fun way to mix things up.
Yes, you can use brown sugar instead of granulated sugar.
Cover the creme brûlée with plastic wrap or place them in an airtight container. Just be sure the creme brûlée has cooled completely. You can refrigerate them with or without the melted and browned sugar.
Let the creme brûlée cool completely and wrap them in plastic wrap to avoid freezer burn. Transfer them to the freezer and they can stay there for up to 3 months. Again, you can freeze them with or without the melted and browned sugar.
Thawing instructions: remove them from the freezer and let them sit at room temperature until thawed. If the creme brûlée doesn’t have the sugar topping, wait until it has thawed and then follow step 7 in the recipe card.
Eggnog Creme Brûlée
- 2 cups melted eggnog ice cream
- 5 large egg yolks
- 1 teaspoon vanilla extract
- 2 teaspoons granulated sugar
- Preheat the oven to 325ºF and set 4 small ramekins into a casserole dish. Set aside.
- Scoop the eggnog ice cream into a microwave-safe bowl and microwave for 40 seconds to 1 minute or until the ice cream is melted (but not boiling). Stir the ice cream until smooth.
- Add the egg yolks to the melted ice cream and whisk until the ice cream and eggs are combined. Add the vanilla extract and whisk again.
- Pour the ice cream mixture into the ramekins and then pour about ½-inch to 1-inch of water into the bottom of the casserole dish so that the ramekins are sitting in water.
- Place the creme brulee into the oven on a middle rack and bake for 35-40 minutes or until the tops begin to bubble.
- Remove the ramekins from the oven and let them sit for 10 minutes. Then, place the ramekins in the refrigerator for 1 hour to cool.
- When the creme brulee has cooled, sprinkle ½ teaspoon of sugar on top of each creme brulee. Use a kitchen torch to carefully broil the sugar until golden brown. Let the creme brulee sit for 5 minutes before eating to allow the top to harden.
- Crack the top of the creme brulee with a spoon and enjoy.
Tips & Notes
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.
What size ramekin is best?