In the Kitchen: Eggnog Creme Brulee

Chef Joe Simone from Simones shows us how to make Eggnog Crème Brulee for the holidays.


  • 1 qt Heavy Cream
  • About 1 tsp freshly grated nutmeg
  • 3/4 cup sugar
  • 8 egg yolks
  • 2 tsp vanilla extract
  • 2 TBSP Bourbon—we like 1792
  • ¼ tsp salt
Cooking Instructions:
  1.  Heat the cream and nutmeg until just simmering. Let steep 15 minutes.
  2.  Preheat your oven to 325F Bring a pot of water to the simmer (this is for the water bath we will be using to bake the Crème Brulee).
  3. Meanwhile, in a small mixing bowl whisk the yolks and sugar until a pale ribbon forms.
  4. Slowly whisk 1 cup hot cream into the yolks. Then whisk the yolk mixture back into the hot cream. Strain the mixture and add the vanilla, bourbon and a pinch of salt. Taste and correct seasoning adding more nutmeg, vanilla, or bourbon to taste.
  5. Divide among 8-10 brulee dishes.
  6. Bake in water bath 25-40 minutes. Remove from water bath, cool, cover and refrigerate for up to three days.
  7. To Serve: sprinkle about 1 tbsp sugar over each Brulee then use a blowtorch to melt the sugar. Be careful! This can be done a few minutes before serving.