Jul 14 2026
Restaurants›The Court of Two Sisters›Egg Nog Crème Brûlée Recipe

Egg Nog Crème Brûlée Recipe

Inspired by The Court of Two Sisters
Time2h 30m
Serves4

Served with a sugar cookie

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Crème Brûlée

Sugar Cookies

Topping

Method

Crème Brûlée Preparation

  1. 1

    Prepare the Custard

    In a saucepan, combine the heavy cream, whole milk, nutmeg, cinnamon, and salt. Heat over medium heat until steaming, but do not boil.

  2. 2

    Mix Egg Yolks

    In a bowl, whisk together the egg yolks and granulated sugar until pale and thick. Gradually whisk in the hot cream mixture.

  3. 3

    Bake

    Pour the custard mixture into ramekins. Place ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake at 325°F (160°C) for 30-35 minutes, or until set. Allow to cool, then refrigerate for at least 4 hours.

  1. 4

    In a bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla. In another bowl, combine flour, baking powder, and salt. Gradually mix dry ingredients into the wet mixture.

  2. 5

    Preheat the oven to 350°F (175°C). Roll dough into small balls and place them on a baking sheet. Flatten slightly. Bake for 8-10 minutes until edges are lightly golden. Allow to cool.

Final Assembly

  1. 6

    Brûlée the Top

    Sprinkle 1 tablespoon of granulated sugar on top of each chilled custard. Using a kitchen torch, caramelize the sugar until golden brown. Allow to cool slightly before serving.

More from The Court of Two Sisters