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Eggnog Créme Brûlée

Impress your guests by elevating your traditional holiday dessert game with our Eggnog Crème Brûlée! Cracking through that delicious caramelized sugar is almost better than opening a present on Christmas morning! And don't let the name fool you -  it's not as intimidating as you might think. Start off with Smith's Eggnog, Smith's Heavy Whipping Cream, egg yolks and sugar cooked together to form the rich custard. Mix in the spices, then divide equally into ramekins. Bake it in a water bath for about an hour until the centers are set. Now comes the fun part of the Eggnog Crème Brûlée! Combine brown sugar and superfine sugar and spoon into each ramekin, then use a kitchen torch to caramelize. (If you don’t have a kitchen torch, you can finish this off under the broiler.) Garnish each Eggnog Crème Brûlée with the fresh fruit of your choice and present your guests with what will be their most memorable Christmas dessert. 

How to Make



  1. Preheat oven to 350 F.
  2. Combine Smith’s Eggnog, Smith's Heavy Whipping Cream, egg yolks and 1/3 cup superfine sugar in large saucepan. Cook eggnog mixture on medium heat until it reaches 160 F, stirring often.
  3. Remove from heat and stir in nutmeg, cinnamon and vanilla bean seeds. Fill 6–10 ramekins.
  4. Place ramekins on 9" x 13" pan, fill pan with 1" of boiling water, about halfway up your ramekins. Cover with aluminum foil. Bake for 50–60 minutes or until the centers are set.
  5. Remove ramekins with tongs and place in another pan. Cover with plastic and refrigerate for 4 hours or overnight.
  6. When ready to serve, combine 1 tbsp brown sugar and 1 tbsp superfine sugar and sprinkle about 1/4 – 1/2 tsp of sugar mixture on top of each Eggnog Crème Brûlée.
  7. If using a torch, heat sugar in circular motion until it caramelizes. Serve immediately.
  8. If not using a torch, broil about 8" from heat for 3–5 minutes or until sugar caramelizes.
  9. Serve with garnish of fresh pomegranate seeds, raspberries or blueberries.


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