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from "Small-Batch Baking" by Debby Maugans Nakos

A creamy light eggnog-flavored Crème Brûlée makes a perfect Christmas or New Year's Eve dessert — really for anytime during the holidays. Instead of broiling it to caramelize the sugar on the top, I get to use my favorite kitchen toy — a small propane torch. It is easier to get a perfect caramelized crust with a torch, but repeating the process for a large number of desserts can get tedious. So it is perfect for this Small-Batch version.

Makes 2 custards; serves 2
 Small-Batch Baking

Yolks of 3 large eggs
2 tablespoons sugar
1 piece (3 inches) of vanilla bean
1/2 cup whole milk
1/4 cup whipping (heavy) cream
2 pinches of ground nutmeg
1 teaspoon Bailey's Irish Cream (optional)
4 teaspoons firmly packed light brown sugar
Boiling water

Pans required
Two 1-cup ramekins or custard cups
1 baking pan

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1. Place a rack in the center of the oven and preheat the oven to 325°F. Place the ramekins in a larger baking pan, and set it aside.
2. Place the egg yolks and sugar in a medium-size mixing bowl and whisk until well blended. Slit open the vanilla bean and scrape the seeds into the yolk mixture. Gradually whisk in the milk, cream, nutmeg, and Bailey's Irish Cream, if using. Pour the mixture into the ramekins, dividing it evenly between them. Pour enough boiling water into the baking pan to reach halfway up the sides of the ramekins. Carefully place the baking pan in the oven. Bake until the crème brûlées are set around the edge but still slightly jiggly in the very center, about 30 minutes.
3. Remove the baking pan from the oven and let the crème brûlées cool in the water in the baking pan for 30 minutes. Then use tongs to remove the ramekins from the water. Cover and refrigerate until well chilled, 6 hours or overnight. (The crème brûlées can be made 1 day ahead. Cover and refrigerate.)
4. About 2 hours before serving, place a rack in the top third of the oven and preheat the broiler.
5. Press the brown sugar through a small fine-mesh sieve over the custards, covering them evenly and completely. Broil the custards until the sugar bubbles and caramelizes, 1 to 2 minutes. Watch carefully — don't let the sugar burn. Remove the custards from the broiler and refrigerate them, uncovered, until the topping hardens, at least 2 hours and up to overnight. Serve cold.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Alderfer Eggs Grade A Large Organic Eggs
This product is currently unavailable.
  Nielsen-Massey Madagascar Bourbon Vanilla Beans
No vanilla beans available. Consider vanilla extract.
  Organic Valley Heavy Whipping Cream - $4.29/ea
 1 pint
  Spice Supreme Ground Nutmeg - $1.99/ea
Optional Ingredients
  Irish Cream
Not Currently Available at FreshDirect
You May Already Have
  Domino Granulated White Sugar - $2.79/ea
  Ronnybrook All Natural Creamline Milk, Plastic Bottle - $1.99/ea
  Domino Light Brown Sugar - $1.69/ea
Estimated Total:  
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