- Prep time
- 10 minutes PT10M
- Cook time
- 40–50 minutes PT50M
- 4 servings
Salty caramel and festive eggnog flavors combine to make this holiday-perfect crème brûlée.
- 1½ cups Clover Sonoma Caramel Sea Salt Eggnog
- 4 egg yolks
- 1 teaspoon vanilla extract
- ¼ cup plus ½ cup granulated sugar, divided
- Fresh berries, for garnish (optional)
Heat oven to 300°F. Mix eggnog, egg yolks, vanilla and ¼ cup sugar in a work bowl until sugar is dissolved. Pass through a fine mesh strainer and then divide mixture into 4 oven-safe ramekins. Each should hold about 6 ounces.
Set ramekins in a baking dish, and then fill the baking dish with water to about halfway up the sides of the ramekins. Loosely cover with foil and bake for 40–50 minutes, or until the custard is set.
Remove ramekins from the oven and let cool to room temperature. Transfer to the refrigerator and let chill completely, about 2 hours.
Remove cooled crème brûlée from the refrigerator and sprinkle each with about 2 tablespoons of sugar. Use a torch to melt and caramelize the sugar. Garnish with fresh berries, if desired.