Eggnog Crème Caramel
Silky-smooth custard flavoured with nutmeg and rum makes this crème caramel taste like eggnog heaven. This easy-to-make and elegant dessert is guaranteed to bring a smile to you and your family during the holidays.
This is a sponsored post. I had the wonderful opportunity to work with Williams Sonoma Canada to bring you this recipe. Though monetary compensation was received, all opinions are my own.
This holiday season will be very quiet for most people, including myself, as we are not getting together with any family this year. So until we can gather with our friends and family again we’re going to try to make things look and feel as special as we can with our little family. Williams Sonoma is the place to go for festive and elegant kitchenware, high-quality small kitchen appliances, and gourmet food products to make every day feel merry and bright, not just the holidays. They have 5 locations in Canada. You can order online for delivery or same-day store pickup. They even have online experts to assist you with personalized product advice, smart tips, recipe ideas, and more!
I’m just in love with these gorgeous Black Clay scalloped plates, Apilco small ramekins, and red plaid napkins. Everything from cookies to custard to salad looks good served on the plates. The ramekins are perfect for making crème caramel or crème brûlée and for serving ice cream and puddings. The napkins are gorgeous and just brighten up any table setting.
Why this recipe is so great:
- Easy to make – Follow my tried and true easy method of making caramel and custard and you’ll be making this classic dessert with the confidence of a French pastry chef.
- Even better than traditional crème caramel – The addition of nutmeg gives a warm and nutty flavour to the custard. It adds a sweet floral and aromatic finish to the dessert. The addition of rum balances the sweetness of the caramel and adds a subtle hint of heat and peppery spice, which pairs well with the richness of the dish. Both the rum and nutmeg give it that special holiday eggnog taste and feel as well. You can also use bourbon instead of rum if you prefer.
- Can be made in advance – Crème caramel can be made up to 3 days in advance, so you can easily prepare it at your own leisure.
How to make eggnog crème caramel:
- Boil the sugar and water until it turns an amber colour. Quickly pour the caramel into 4 small ramekins.
- Whisk together the egg, egg yolks, sugar, vanilla, nutmeg, and rum in a large bowl.
- Gradually whisk in the warm milk. Pour the mixture through a fine sieve and fill each ramekin.
- Bake at 325F in a hot water bath for 45 minutes. Let cool to room temperature and chill in the fridge for a minimum of 3 hours before serving.
- Caramel – When making the caramel, DO NOT STIR, no matter how tempting it is. Once you place your saucepan on the stovetop, just let the heat dissolve the sugar and let it boil until it turns a light to medium amber colour. Do not touch the caramel. You can gently swirl the pan if you must, but it’s best just to leave it alone, so you don’t run the risk of it crystallizing.
- Warm milk – You can simply warm the milk in the microwave for 1 minute. You just want it warm to the touch, but not boiling hot.
- Fine Sieve – Pouring the custard mixture through a fine sieve will get rid of any particles or chalazae from the eggs to ensure the texture of the custard is like velvet.
Treat yourself to this delicious eggnog crème caramel dessert. I promise you it will be worth the effort and happy holidays to you and your family. Stay safe and be well!
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Silky-smooth custard flavoured with nutmeg and rum makes this crème caramel taste like eggnog heaven.
- 1/2 cup (100g) granulated sugar
- 2 tbsp water
- 1 large whole egg
- 2 large egg yolks
- 1/4 cup (50g) granulated sugar
- 2 tbsp rum or bourbon
- 1 tsp vanilla extract
- 1 1/2 cups (360ml) warm milk
- 1/2 nutmeg
- Preheat oven to 325F. Place 4 small ramekins in a roasting pan.
- Add the 1/2 cup sugar and 2 tablespoons of water to a small saucepan. Bring to a boil over medium-high heat on the stovetop until it turns a light to medium amber colour. DO NOT STIR.
- Remove from heat and immediately pour the caramel evenly into the ramekins.
- Whisk together the egg, egg yolks, sugar, rum, vanilla, and nutmeg in a large bowl.
- Gradually whisk in the warm milk. Pour the mixture through a fine sieve and fill each ramekin to the inside line or 1/4″ to the top.
- Transfer the roasting pan to the oven and fill halfway up the side of the ramekins with boiling water.
- Bake for about 45 minutes or until a toothpick inserted into the center comes out clean. The nutmeg will settle on top when baked, but not to worry, no one will see it when it’s flipped over.
- Carefully remove the ramekins from the hot water with tongs. Let cool to room temperature and chill in the fridge (loosely covered or in a large container with a lid) for a minimum of 3 hours or preferably overnight before serving.
- When ready to serve, run a thin knife along the inside edge of the ramekin. Place a dessert plate on top and invert both. Give it a gentle shake to release the custard and caramel sauce onto the plate.
Crème caramel can be stored loosely covered or place in a large container with a lid in the fridge for up to 3 days.
- Category: dessert
- Method: bake
- Cuisine: French
Keywords: eggnog crème caramel recipe