Say hello to a gorgeous Eggnog Creme Brûlée that tastes fancy but is incredibly simple to make. This version uses just four ingredients—eggnog ice cream, egg yolks, vanilla extract, and sugar—to create a creamy custard with a crisp caramelized top. It’s perfect for holiday dinners, dinner parties, or any time you want an impressive dessert without a lot of fuss.
4-Ingredient Eggnog Creme Brûlée
This easy and delicious creme brûlée uses melted eggnog ice cream as the base for the custard, combined with egg yolks and vanilla, then finished with a thin layer of granulated or brown sugar that’s caramelized until crisp. The result is a rich, silky custard with seasonal eggnog flavor and the signature crack of a classic creme brûlée.
Why You’ll Love It
- Only 4 ingredients—perfect for quick holiday prep.
- Bright, familiar eggnog flavor that’s easy to enjoy even for people who don’t usually like eggnog.
- Make it ahead: the custards can be prepared in advance and chilled before serving.
- Finishing with a kitchen torch or broiler gives a professional touch without extra effort.
The 4 Ingredients You Need
- Eggnog ice cream — This seasonal ice cream provides the rich eggnog taste and creaminess. If you can’t find eggnog ice cream, vanilla or cinnamon ice cream makes a great substitute.
- Egg yolks — Egg yolks are essential for a smooth, set custard. For this recipe you’ll use several large yolks rather than whole eggs.
- Vanilla extract — A teaspoon of vanilla brightens and rounds the flavor.
- Sugar — Granulated or brown sugar is sprinkled on top and caramelized to create the brittle, glossy crust.
How to Make Eggnog Creme Brûlée
Follow these clear steps for reliable results. The method is straightforward: melt the ice cream, whisk it with egg yolks and vanilla, bake in a water bath until set, chill, then caramelize the sugar on top.
- Prepare the ramekins: Preheat the oven to 325°F (163°C). Set four small ramekins in a shallow baking dish or casserole dish.
- Melt the ice cream: Scoop the eggnog ice cream into a microwave-safe bowl and heat in short bursts until melted and smooth, stirring between bursts. (Alternatively, melt it gently on the stovetop in a saucepan over low heat.)
- Mix the custard: Whisk the egg yolks into the melted ice cream until well combined, then whisk in the vanilla extract. Be sure the mixture is smooth and well blended.
- Fill the ramekins: Divide the custard evenly between the four ramekins. Pour ½ to 1 inch of hot water into the baking dish so the ramekins sit in a water bath—this helps them cook evenly and prevents cracking.
- Bake: Place the baking dish on a middle oven rack and bake for about 35–40 minutes, or until the custard is set around the edges but still slightly jiggly in the center.
- Cool and chill: Let the ramekins rest at room temperature for about 10 minutes, then transfer them to the refrigerator for at least 1 hour (longer is fine) to cool and firm up.
- Caramelize the sugar: Sprinkle about ½ to 1 teaspoon of sugar over the top of each chilled custard. Use a kitchen torch to melt and caramelize the sugar until it forms a golden-brown, crisp layer. If you don’t have a torch, place the ramekins under the broiler for a few minutes—watch closely so the sugar browns but doesn’t burn.
- Rest before serving: Let the caramelized tops sit for about 5 minutes so they harden, then serve. Crack the sugar with a spoon and enjoy the contrast of creamy custard and crunchy top.
Don’t Have a Kitchen Torch?
No torch? No problem. Place the ramekins under the oven broiler for a minute or two, watching carefully until the sugar melts and turns golden. Keep the rack a few inches from the broiler and move the ramekins as needed to avoid burning.
FAQ
What are the ingredients in traditional creme brûlée? Traditional creme brûlée is made with cream, egg yolks, sugar, vanilla, and a pinch of salt. This simplified recipe substitutes melted eggnog ice cream for the cream and flavoring.
Can I make these ahead of time? Yes—custards can be baked and chilled up to a day ahead. Caramelize the sugar right before serving for the best texture.
Do I have to use eggnog ice cream? No. If eggnog ice cream isn’t available, use another rich, flavorful ice cream such as vanilla or cinnamon. The process stays the same.
Can I use brown sugar instead of granulated sugar for the topping? Yes. Brown sugar will caramelize into a slightly richer, deeper-flavored crust.
Storage Instructions
Cover the chilled ramekins tightly with plastic wrap or place them in an airtight container. Refrigerate for up to 3 days. You can store them with or without the caramelized sugar on top—if stored without the sugar, wait to caramelize until just before serving.
Freezing Instructions
To freeze, cool the custards completely, wrap each ramekin tightly in plastic wrap and then foil, and place them in a freezer-safe container. Freeze up to 3 months. Thaw in the refrigerator before caramelizing the sugar and serving. If you froze them with the sugar topping, allow them to partially come to temperature before attempting to re-crisp the top with a torch or broiler.
More Dessert Ideas
- Ginger Whoopie Pies
- Shortbread Almond Flour Cookies
- Peanut Butter Kiss Cookies
- Peppermint Freezer Fudge
Recipe Card
Eggnog Creme Brûlée
Servings: 4 | Prep: 1 hr 30 mins | Cook: 40 mins
Ingredients
- 2 cups melted eggnog ice cream
- 5 large egg yolks
- 1 teaspoon vanilla extract
- 2 teaspoons granulated sugar (plus extra for topping)
Instructions
- Preheat oven to 325°F (163°C). Place four small ramekins in a shallow baking dish.
- Scoop eggnog ice cream into a microwave-safe bowl and microwave in short bursts until melted but not boiling; stir until smooth. (Alternatively, melt gently on the stovetop.)
- Whisk the egg yolks into the melted ice cream until combined, then whisk in the vanilla extract.
- Pour the mixture evenly into the ramekins. Add ½–1 inch of hot water to the baking dish so the ramekins sit in a water bath.
- Bake for 35–40 minutes, until custards are mostly set but still slightly jiggly in the center.
- Remove ramekins, let cool 10 minutes, then chill in the refrigerator at least 1 hour.
- When chilled, sprinkle about ½ teaspoon sugar over each custard. Use a kitchen torch to caramelize until golden and crisp. If using a broiler, watch closely and rotate as needed.
- Allow the tops to harden for 5 minutes, then crack the sugar and serve.
Notes
If eggnog ice cream is unavailable, use a rich vanilla or spiced ice cream instead. Brown sugar works well for a deeper caramel flavor on top.
Photography: images in this post were taken by Ashley McGlaughlin from The Edible Perspective.