It doesn’t get any easier that this delicious holiday dessert, a Christmas Crème Brûlée if you will. Perfect for entertaining that can be made days ahead and refrigerated. Then, all you have to do is brûlée the top before serving. Your guests will think you’re a dessert expert.
Remember the homemade eggnog I made last week? I have been enjoying it with a touch of bourbon and my husband has been adding it to his morning coffee and this inspired me to make this treat. With just 3 ingredients: Prepared eggnog, egg yolks and granulated sugar to create the crispy topping, it could not be easier. If you’re not into making your own eggnog (but I highly recommend it) any of your favorite store bought eggnog will work. As I mentioned, there is no alcohol in the eggnog I used but you can add some of your favorite bourbon if you want to make these more grown-up.
Crème Brûlée Serving Dishes
When it comes to the serving dishes, I like to use flat, small ceramic tart pans. My pans are 5 inches (13 cm) in diameter and almost 1 inch (2 cm) high. Small ramekins will also work, just make sure they are heat-proof when you brûlée the top and the baking time may take longer because of their depth. Crème Brûlée certainly can hold it’s own and doesn’t need any adornments, but I do like to serve them topped with fresh berries.
