Eggnog Crème Brulée – Hiland Dairy

Eggnog Crème Brulée


  • 2 cups Hiland Dairy Eggnog
  • 4 Egg Yolks
  • 1/4 cup White Sugar
  • 3 oz Hiland Dairy Cream Cheese softened
  • 1 Dash Nutmeg (Optional)
  • 1 Dash Cinnamon (Optional)
  • 1 teaspoon Vanilla Extract (Optional)


  • Preheat oven to 350 degrees F (175 degrees C). Place 4 ramekins or custard cups into a shallow baking dish, and fill the dish with water to halfway up the sides of the ramekins.
  • Pour the Hiland Dairy eggnog into a pan over medium heat. Cook and stir occasionally until the mixture simmers for about 10 minutes.
  • Meanwhile, place the egg yolks and sugar into a mixing bowl; beat until light colored and frothy. Stir in the Hiland Dairy cream cheese until well blended and smooth. Whisk 1/4 cup of the heated eggnog mixture into the eggs. Gradually whisk the remaining eggnog into the eggs. Pour the mixture through a fine sieve to remove any egg strands. If desired, stir in the nutmeg, cinnamon, and vanilla. Pour into the prepared ramekins, dividing evenly.
  • Bake in preheated oven until the custard has set, 30 to 45 minutes. Centers should wiggle slightly when shaken, but not be soupy.
  • Remove from oven and cool 30 minutes; refrigerate at least 3 hours before serving.

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