Eggnog Crème Brûlée
By OcadoLife
Published on 14 November 2025
A playful interpretation of a creamy Stateside tipple crossed with a classic French pud, this Eggnog Crème Brûlée from cookbook author and Bake Off finalist Crystelle Pereira will go down a treat. Think boozy, spiced custard finished with that all-important caramel crack. Allow 2 hours extra time for chilling. This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.Time and servings
45 minsTotal time
12Servings
20 minsPrep time
25 minsCooking time
Ingredients
- 600ml double cream
- 100ml whole milk
- 2 tsp vanilla bean paste
- 1 small cinnamon stick, snapped into 3 (approx.) pieces
- ¾ tsp grated nutmeg, plus a pinch
- 6 large egg yolks (freeze the whites for meringue)
- 60g golden caster sugar, plus 2 tbsp
- ¼ tsp salt
- 2 tbsp spiced rum (check for gluten free)
- 1 tbsp bourbon (check for gluten free)
- 1 pinch ground cinnamon
Method
Step 1
Preheat the oven to 170°C/150°C fan/gas 3. In a saucepan over medium-low heat, bring the cream, milk, vanilla, cinnamon stick and nutmeg to a simmer, stirring occasionally (don’t let it boil).Step 2
Meanwhile, use a balloon whisk to beat the egg yolks, sugar and salt in a heatproof bowl.Step 3
Remove the cream from the heat. Gradually pour it into the yolks in a thin stream, whisking constantly. Stir in the rum and bourbon. Strain into a jug; discard the spices.Step 4
Place a heavy 23 cm ovenproof dish, such as a skillet, inside a large roasting tin. Fill the tin with boiling water to three-quarters up the sides of the dish. Pour the custard into the 23 cm dish and skim off any bubbles with a spoon.Step 5
Bake for 20-25 mins until just set with a slight wobble. Leave to cool, then cover and chill for at least 2 hrs or up to 3 days.Step 6
To serve, sprinkle the remaining 2tbsp sugar evenly over the surface. Caramelise with a blow torch or under a hot grill. Finish with a pinch more nutmeg and the ground cinnamon.