Eggnog Crème Caramel

Eggnog Crème Caramel combines this classic holiday flavor with a silky smooth custard dessert. I love how these individual servings look so elegant but are actually quite simple to make. You could prepare them a day ahead for stress-free holiday entertaining. Its rich caramel sauce forms naturally as you unmold each dessert.

We think you’ll be amazed by the festive twist on traditional crème caramel. Then it has become a staple in my holiday dessert rotation.

Why You’ll Love This Eggnog Crème Caramel

Eggnog Crème Caramel delivers all those warm, comforting holiday flavors you crave but in an elegant, impressive dessert. The silky smooth custard infused with rum, vanilla, and nutmeg creates that classic eggnog taste that immediately brings festive cheer to any table.

I love how this dessert strikes the perfect balance between creamy and light. Unlike heavy holiday desserts that leave you feeling stuffed, this custard satisfies your sweet tooth without overwhelming your palate after a big meal.

What truly makes this recipe special is the magical transformation that happens during chilling. The caramel on the bottom of the ramekin slowly dissolves and creates its own luscious sauce that cascades over the custard when you unmold it. This “self-saucing” quality means you get a beautiful presentation with minimal effort!

What Is Eggnog Crème Caramel?

Eggnog Crème Caramel is a festive twist on the classic French dessert also known as flan or caramel custard. Traditional crème caramel features a vanilla custard baked with a layer of caramel on the bottom, which becomes the top when unmolded. This holiday version incorporates the beloved flavors of eggnog – rum, vanilla, and nutmeg – into the creamy custard base.

The dessert consists of two main components: a caramel layer made by cooking sugar until it turns amber, and a custard mixture made with eggs, milk, sugar, and flavorings. When baked in a water bath, the custard develops an incredibly smooth, silky texture that melts in your mouth.

Unlike regular eggnog which is typically served as a beverage, this dessert captures those same distinctive flavors in a elegant form that can be plated beautifully. The contrast between the amber caramel sauce and the pale custard creates a stunning visual presentation that’s perfect for holiday entertaining.

Ingredients You’ll Need

For the Caramel Layer:

• 1/2 cup (100g) granulated sugar
• 2 tablespoons water

For the Eggnog Custard:

• 1 large whole egg
• 2 large egg yolks
• 1/4 cup (50g) granulated sugar
• 2 tablespoons rum or bourbon
• 1 teaspoon vanilla extract
• 1 & 1/2 cups (360ml) warm milk
• 1/2 teaspoon nutmeg

Equipment:

• 4 small ramekins
• Roasting pan
• Fine mesh sieve
• Whisk
• Small saucepan
• Tongs

How to Make Eggnog Crème Caramel

Step 1: Prepare for Baking

1. Preheat your oven to 325°F (165°C).
2. Arrange 4 small ramekins in a roasting pan. Make sure they don’t touch each other.

Step 2: Make the Caramel

1. In a small saucepan, combine 1/2 cup sugar and 2 tablespoons water.
2. Place over medium-high heat and bring to a boil.
3. Allow the mixture to cook WITHOUT STIRRING until it turns a light to medium amber color (about 5-8 minutes). Swirl the pan gently if needed.
4. Once the caramel reaches the desired color, immediately remove from heat.
5. Quickly pour equal amounts of hot caramel into each ramekin. The caramel will harden rapidly, which is exactly what you want.

Step 3: Make the Custard Mixture

1. In a large bowl, whisk together 1 large egg, 2 egg yolks, and 1/4 cup sugar until well combined.
2. Add 2 tablespoons rum (or bourbon), 1 teaspoon vanilla extract, and 1/2 teaspoon nutmeg. Whisk thoroughly.
3. Gradually add 1 & 1/2 cups warm milk while continuously whisking to prevent the eggs from curdling.
4. Pour the mixture through a fine-mesh sieve into a measuring cup or bowl with a pouring spout to remove any lumps.

Step 4: Assemble and Bake

1. Divide the strained custard mixture evenly between the caramel-lined ramekins, filling to about 1/4 inch from the top.
2. Carefully place the roasting pan with the filled ramekins in the oven.
3. Create a water bath by pouring boiling water into the roasting pan until it reaches halfway up the sides of the ramekins.
4. Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean. The custard should be set but still have a slight jiggle in the center.
5. Don’t worry if the nutmeg settles on top during baking – this will be the bottom when unmolded.

Step 5: Cool and Chill

1. Using tongs, carefully remove the ramekins from the hot water bath.
2. Allow them to cool to room temperature on a wire rack.
3. Once cooled, loosely cover the ramekins or place them in a container with a lid.
4. Refrigerate for at least 3 hours, but preferably overnight for the best flavor and texture.

Step 6: Unmold and Serve

1. When ready to serve, run a thin knife around the edge of each custard to loosen it from the ramekin.
2. Place a dessert plate upside down over the top of a ramekin.
3. Holding the plate and ramekin together firmly, quickly flip them over.
4. Gently shake or tap the ramekin until the custard releases onto the plate.
5. The caramel will flow over the custard, creating a beautiful sauce.

Make-Ahead, Storage And Freezing Tips

Make-Ahead:
This dessert is actually better when made ahead! I recommend preparing your crème caramels at least 8-24 hours before serving. This allows the caramel to partially dissolve into a delicious sauce and the flavors to fully develop. They can be kept in the refrigerator for up to 3 days before serving, making them perfect for holiday entertaining when you want to prepare desserts in advance.

Storage:
Store any leftover crème caramels in the refrigerator, covered with plastic wrap. They’ll keep well for up to 3 days. The longer they sit, the more the caramel dissolves into sauce – which isn’t necessarily a bad thing, though the texture of the custard may soften slightly over time.

Freezing:
While technically possible to freeze crème caramel, I don’t recommend it. Freezing changes the silky-smooth texture that makes this dessert special. The custard can become watery or grainy when thawed, and the caramel may not flow as beautifully.

Serving After Storage:
If you’re serving crème caramels that have been refrigerated for more than a day, let them sit at room temperature for about 15-20 minutes before unmolding. This allows the caramel to soften slightly, making it easier to release from the ramekin.

What to Serve with Eggnog Crème Caramel

This elegant dessert stands beautifully on its own, but here are some delicious accompaniments that enhance its festive flavors:

Beverages:

• Coffee or espresso – the bitterness balances the sweetness
• Hot chocolate with a splash of rum
• A small glass of the same rum or bourbon used in the recipe
• A glass of dessert wine like Sauternes or late-harvest Riesling

Toppings and Sides:

• Fresh berries, particularly raspberries or blackberries
• A light dusting of extra nutmeg or cinnamon
• Lightly sweetened whipped cream with a hint of bourbon
• Thin, crisp cookies like langue de chat or butter cookies
• Candied orange peel
• A small scoop of vanilla ice cream (for those who want to be extra indulgent)

Holiday Pairings:

• Serve as part of a dessert buffet alongside gingerbread cookies
• Pair with a cheese plate featuring mild cheeses like brie
• Offer after a lighter holiday meal when a rich but not heavy dessert is desired

Tips for Perfect Crème Caramel Texture

• Always use a water bath (bain-marie) when baking – this ensures gentle, even heating for the smoothest texture
• Don’t overcook! Remove from oven when the edges are set but the center still has a slight jiggle
• Strain your custard mixture to remove any egg lumps or chalazae (the stringy bits in eggs)
• Use warm milk when making the custard to help the ingredients blend more smoothly
• Make sure your caramel is the right color – too light and it will lack flavor, too dark and it will taste bitter
• Allow the custards to cool completely at room temperature before refrigerating to prevent condensation
• Refrigerate for at least 3 hours, but preferably overnight for the best texture and flavor development
• Bring to room temperature for 15-20 minutes before serving for the optimal creamy texture
• Use a thin-bladed knife to carefully loosen the edges before unmolding
• Don’t skip straining the custard mixture – this simple step makes a huge difference in texture
• Tap the ramekin gently when unmolding rather than shaking vigorously to maintain the custard’s structure

Variations And Flavor Ideas

Alcohol Variations:

• Brandy Eggnog Crème Caramel: Substitute brandy for the rum
• Bourbon Vanilla Bean: Use bourbon and add the seeds of one vanilla bean
• Non-Alcoholic Version: Replace the alcohol with 1 tablespoon vanilla extract and 1 tablespoon apple juice

Spice Variations:

• Chai Spiced: Add 1/4 teaspoon each of cardamom, ginger, and cloves along with the nutmeg
• Cinnamon Star Anise: Add 1/2 teaspoon cinnamon and a touch of ground star anise
• Maple Spice: Add 1/4 teaspoon maple extract and increase the nutmeg to 3/4 teaspoon

Flavor Twists:

• Orange Eggnog: Add 1 tablespoon of orange zest to the custard mixture
• Chocolate Eggnog: Add 2 tablespoons of cocoa powder to the custard mixture
• Coffee Eggnog: Add 1 tablespoon of espresso powder to the warm milk
• Coconut Eggnog: Replace half the milk with coconut milk for a tropical twist

Caramel Variations:

• Brown Sugar Caramel: Use brown sugar instead of white for a deeper molasses flavor
• Spiced Caramel: Add a pinch of cinnamon to the caramel as it cools
• Maple Caramel: Replace half the sugar with maple sugar for a Canadian twist

Frequently Asked Questions

Why did my caramel harden immediately when I poured it into the ramekins?
This is completely normal! The caramel will dissolve into a sauce as it bakes and chills with the custard.

My caramel has crystallized or is grainy. What went wrong?
Likely a sugar crystal fell back into the mixture. Next time, avoid stirring the caramel and brush the sides of the pan with water using a pastry brush to prevent crystallization.

Can I make this in one large dish instead of individual ramekins?
Yes! Use an 8-inch round cake pan or similar dish and increase the baking time to 50-60 minutes. The center should still have a slight jiggle when done.

How do I know when the custard is perfectly baked?
The edges should be set, but the center should still wobble slightly when gently shaken. A toothpick inserted about an inch from the center should come out clean.

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