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Eggnog Crème Brûlée Recipe

This eggnog crème brûlée uses a fresh eggnog base, minus the whipped whites, made into custard. For anyone watching carbohydrates, it includes erythritol (a natural sugar alcohol) as an alternative to sugar. I like to use almond milk for my eggnog base, but you choose!

Recipe courtesy Carolyn of All Day I Dream About Food.

Servings: 8

Active time: 25 minutes

Total time:


  • 8 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1/2 c granulated erythritol or 1 cup granulated sugar
  • 25 drops stevia extract (omit if using sugar)
  • 2 c heavy cream
  • 2 c unsweetened almond milk or 2 cups whole milk
  • 1/4 c dark rum, bourbon, or brandy (optional)
  • 1 Tbsp vanilla extract
  • 1 tsp ground nutmeg
  • 1/4 c granulated erythritol or granulated sugar


  1. Preheat oven to 325° F.
  2. In a large bowl, beat egg yolks until combined. Gradually beat in erythritol plus stevia extract or sugar until mixture becomes pale yellow and thickened.
  3. Stir in cream and almond milk or whole milk.
  4. Pour mixture into a medium saucepan and heat over medium-low until steam begins to rise and mixture is slightly thickened. Do not let it simmer. Remove from heat. Stir in alcohol, vanilla extract, and ground nutmeg.
  5. Divide mixture between 8 small ramekins. Set ramekins into a larger glass or ceramic baking dish and pour hot water to within 1 inch from top of ramekins.
  6. Bake until custard is just set but still wobbles when ramekin is shaken gently, about 40 to 50 minutes. Remove ramekins from pan and let cool, then wrap each tightly in plastic and chill for at least 2 hours.
  7. Just before serving, divide remaining erythritol or sugar between ramekins, sprinkling evenly across the top of each. Heat with a kitchen torch until it bubbles and browns. Let it sit for a few minutes to allow topping to harden. (You can also brown the topping under your broiler, watching carefully and turning the cups to ensure even browning).

Nutrition Facts

Serving Size (1 ramekin)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 300
Calories from Fat 250
Total Fat 27g (42% DV)
Saturated Fat 15g (75% DV)
Trans Fat 0.5g
Cholesterol 265mg (88% DV)
Sodium 75mg (3% DV)
21g (7% DV)
Dietary Fiber 0g (0% DV)
Sugars 0g
Protein 4g
Vitamin A 25%
Vitamin C 0%
Calcium 10%
Iron 4%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.