Eggnog Creme Brulee

5 from 3 votes
Servings 4


  • 2 cups Heavy Whipping Cream
  • 2 tablespoons Pure Vanilla Extract
  • 2 ounces White Chocolate or about ½ cup of Sugar depending on how sweet you like it!
  • 2 tablespoons Maple Syrup
  • 4 Egg Yolks
  • ¼ teaspoon ground Nutmeg
  • ¼ teaspoon ground Cinnamon
  • 1 tablespoon of Cognac optional
  • 1 tablespoon Dark Rum optional
  • ½ cup Raisins marinated in Rum for at least 1 month
  • 4 tablespoons Sugar in the raw also called Turbinado sugar to caramelize the tops


  • Preheat Oven to 275°
  • In a saucepan, heat the cream and the vanilla.  Bring to a boil.  Add the chocolate, maple syrup and mix well.
  • In a separate bowl, mix together the egg yolks and cinnamon and nutmeg and using a whisk blend very well.
  • Add the hot cream mixture slowly.  Add the Rum, Brandy and mic well.
  • Divide the “drunken” raisin in the bottom of each serving dish, top with the custard batter. 
  • Bake in a Bain-Marie* for 1 ½ to 2 hours.  Remove from oven and let cool at least 2/3 hours at room temperature and at least 12 hours in the refrigerator it is better overnight.
  • To serve, sprinkle about 1 tablespoon of sugar over the top of each custard and using a welding torch carefully melt the sugar.  If you do not have a torch place under the broiler for about 2/3 minutes, until the sugar caramelizes (melts and turns light brown).  You don't want the custard to get too warm. Serve immediately.


* Creme Brûlée dièses are about 1/2 cup each
*Bain-Marie (Water bath)
Place the filled serving dishes in a large, shallow pan of hot water (dishes should sit three-quarters in the water).  The water surrounds the crème brulee with gentle heat, which protects the delicate custard from curdling.
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Chef Jean-Pierre

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