Name: Chai Eggnog Creme Brûlèe
Prep time: 15 min
Cook time: 40 min
Ingredients: 1 cup heavy whipping cream; 1 cup full fat eggnog; 1 1/4 tsp chai spices (see Notes); 4 large egg yolks; 1/3 cup granulated sugar (plus more for brûléeing the top)

Creme Brûlèe is one of those desserts that is as impressive to serve, as it is enjoyable to eat.

A simple creamy custard baked at a low temperature, the fun comes with covering the top of the chilled baked custard with a good layer of sugar which is burnt with a kitchen torch.

Chai Spices

Let’s take this easy but often bland dish and spruce it up with some flavour! Step in chai spices. I always have a jar of this spice blend ready to go for impromptu additions to hot chocolate, oatmeal, or even coffee.

The blend consists of ground versions of:

2 tbsp cinnamon
2 tbsp ginger
1 tbsp cardamom
2 tsp cloves
2 tsp coriander
1 tsp nutmeg
1 tsp allspice
1 tsp white pepper

All together they create a warm blend with the ever so slight kick from the white pepper.

Combining this cozy spice blend with eggnog is such a fabulous way to enjoy both flavours at the same time. It also cuts through the sweet cloying nature of eggnog. We all love it’s rich sweet nature, but after a glass or two, there always seems to be that half carton remaining in the fridge. So this is a wonderful way to put it to good use.

Creme Brûlèe Custard

I am showing this version as enough for four people. Instead of using four separate small ramekins to bake the custards in, I opted for a large gratin dish which will hold 3 cups of liquid comfortably.

For individual portions, I typically use a ramekin or small ceramic baking dish or pot that is approximately 4 1/2 inches wide and up to three inches high. Any variation on this is great. You can use more classic smaller shallow wide baking dishes, all that will be affected is the baking time. You can also use mini mason jars, just choose ones that make a good size for a personal sized dessert. You don’t want them to be too small, or too large. Usually, anything that can hold between four and six ounces is appropriate.

Method

This is as simple as warming cream and eggnog with the spices, and letting them steep together. Once the cream is ready, and cooled slightly, it is added in a stream into egg yolks whisked with sugar, whisking constantly till smooth. Now you will transfer the entire mixture to a pouring jug or sorts, I use a gravy boat!

To make life easier, place a tea towel into a large baking pan with sides that are higher than the gratin dish or ramekins you are using (if you are baking in 6 individual ramekins, you may need to prepare 2 baking pans with tea towels) Set the gratin dish into the pan on top of the tea towel. Try to use a baking pan that will hold it comfortably, without too much extra empty space.

Having the dish or ramekins set into the baking pan before adding the creme brûlée batter makes it much easier for transport to the oven. In fact, I would prep everything right on top of a cooled stove top, or right next to it. If you are worried about moving everything once the water is there, you can place the baking dish onto the oven rack, pulling the rack out slightly, and then pour the water from the kettle directly into the baking dish there.

Whether you use one large gratin dish or other similarly shaped vessel, or ramekins, the custard will be baked on low until the edges are set, and the middle of the custard has the faintest jiggle. Do not overbake. I think one of the things that can make this dish less that sublime is when the custard is over-baked, and becomes to rubbery once chilled. You want the finish to be creamy, silky, not firm to break apart with a spoon. They will continue to set as they cool down. Remove the ramekins from the hot water and let them come to room temperature before placing them into the fridge to cool down.

Sugar Crust

You can keep the custard chilling in the fridge for up to two days no problem. Don’t seal it right away, or any residual heat will cause it to sweat and the liquid will condense back onto the custard off of the lid or plastic wrap. And make sure that any wrap doesn’t come in direct contact with the surface of the custard, as it might pull away when you remove it.

Now it comes time to serve. If you find that there is some condensation on your custards, then gently pat the tops with paper towel and lift up.

Sprinkle sugar (granulated, demerara sugar, or a combo of both) evenly over the top of the custard, tilting the dish or ramekin to move it evenly over the surface. If your ramekins are wider, naturally you can use more sugar. Aim for about 1/16 inch of sugar, enough to guarantee that you won’t see any of the custard surface peeking through. One of the pet peeves I have with this dessert is when a recipe suggests too little sugar for this step. If you don’t use enough sugar, there will not be enough to burn into a crack inducing crust!

Now pull out that torch and have some fun! Hold it close enough that the flame not only melts the sugar but even brings a lovely burnished hue to the crust that is forming. Don’t be afraid of a little burn! This is how you achieve that singular crust! Some stop before this burnt finish is achieved, and then wonder why there isn’t a good crack.

If you don’t have a torch, place the ramekins on a baking sheet under the broiler. Keep an eye on them, and remove them once a good crust has formed. I won’t lie, a more even and special crust occurs with a kitchen torch. Since I love using it on meringues and marshmallows, I find it a handy tool for my kitchen. If you think you will use it, go ahead and pick one up, they are pretty reasonably priced these days.

Serving it Family Style

If you decide to serve it up in one larger gratin or other pretty dish that can go into the oven, just burn the top of it, and set it in the middle of the table. Give everyone a spoon, and dig in. Make it a contest to see who gets to the middle first!

Sizing up to Serve Six

The amount in this recipe is for four portions. To serve six, it is easily sized up by taking half of each ingredient amount, and adding it to the original ingredient. In other words: 2 + 4= 6

Disclaimer: Everything above will work, with the exception of one ingredient. The eggs. This recipe calls for large eggs. Eggs are designated Medium, Large or X-tra Large, based on weight. However, there is a range of weight that is allowed for each size. So you may find that you crack open eggs, and find the egg yolks are all of different sizes. They may meet the weight requirement because of the amount of white inside the egg. So if you crack open six egg yolks, and find that 4 or more are on the smaller size, then I suggest that you add an Extra Egg Yolk, making the total egg yolks to serve six people now seven egg yolks. Better to have a little bit more egg yolk to help create a creamy custard, than not enough, and have a challenge getting the custard to set. Below you can see that all these ‘Large” egg yolks are quite different is size.

This dessert was a hit the first time I served it, everyone loved the flavour, and the gentle kick from the spices. Feel free to use all whole heavy cream if you don’t have any eggnog handy. Keep this recipe handy, it is the basis for almost any Creme Brûlèe you will want to make.

Feel free to serve this with espresso, chai masala tea, even a Vin Santo or Port.

If you make this Chai Eggnog Creme Brûlèe, please be sure to leave a comment and/or give this recipe a rating! It’s always lovely to hear from you guys, and I always do my best to respond to each comment or question. And of course, if you do make this recipe, and you post it on Instagram, don’t forget to also tag me so I can see! Looking through the photos of recipes you all have made is such a treat.

See my Autumn creme brûlèe, Perfectly Spiced Pumpkin Creme Brûlèe. I’ll need to work on Spring and Summer versions next!

Love Jen