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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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