Ingredients

The following ingredients have 4 Servings
  • 2 cups eggnog
  • 4 large egg yolks ((at room temperature))
  • 1/4 cup sugar ((plus 2 tablespoons for torching the tops))
  • 3 oz mascarpone cheese ((softened, at room temperature))
  • 1 tsp vanilla extract
  • 1 dash ground nutmeg ((optional, freshly ground is best))
  • 1 dash ground cinnamon ((optional, freshly ground is best))

Instruction

  • Preheat your oven to 350°F (175°C) and place 4 ramekins or creme brulee dishes into a 9x13 baking pan on a folded kitchen towel (so they won't slide). Fill the baking dish with water that comes up to the halfway point on your dishes.
  • Place a saucepan with the eggnog over medium heat to warm. Stir occasionally until the eggnog begins to simmer.
  • While the eggnog is heating, combine the egg yolks and sugar in a medium mixing bowl. Whisk until light and frothy then add the mascarpone and whisk until smooth and fully combined.
  • Once the egg yolks are combined with sugar and mascarpone, gradually temper the egg mixture. Start with adding 1/4 cup of the heated eggnog and whisk it in to the eggs. Gradually add more of the eggnog until it is fully incorporated. Pour through a fine mesh sieve or chinois to remove any cooked egg bits (if desired).
  • Stir in the vanilla extract and optional freshly ground nutmeg and ground cinnamon. Pour into the ramekins, dividing the filling evenly between the dishes.
  • Bake in the middle of your oven's center rack at 350°F (175°C) for 35-45 minutes or until the center only has a slight wiggle when gently shaken. If your filling is soupy and liquid in appearance, increase the cooking time until set.
  • Remove the eggnog creme brulee and allow to cool for about 30 minutes before transferring to the refrigerator to cool fully. Leave refrigerated for at least 2 hours, but preferably 3 hours before finishing and serving.
  • Before serving, remove your refrigerated eggnog crème brûlées and set out at room temperature for 30 minutes. Top with 1/2 tablespoon each of sugar for toasting. Use a creme brulee torch and lightly melt and caramelize the sugar until golden brown. Wait 5 minutes after torching to serve.