Everyone’s favorite Christmas cocktail gets a reimagining as a classic French dessert. Meet the eggnog créme brûlée, courtesy of Suvie. The custard for créme brûlée is made up of egg yolks, cream, and sugar, which is conveniently the base for most eggnogs. All we had to do was add a few more egg yolks to bump up the richness and “eggy” flavor, a good pinch of nutmeg, vanilla, and some booze (if you so choose). Suvie makes it easy to produce a perfect custard thanks to the precise temperature control. No scrambled eggs here, just smooth and creamy custardy goodness. A dusting of sugar and quick pass with a kitchen torch makes the crackling caramel sugar topping. If you don’t have a kitchen torch you can top the custards with candied nuts to replicate the crunch, or another artful dusting of nutmeg. Whichever way you go, cheers to a happy holidays!

My Cook: Eggnog Créme Brûlée

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.


  • 7 egg yolks
  • ¼ cup sugar, plus more for the topping
  • 1 ¼ cups heavy cream
  • 2 tsp vanilla
  • 1 tsp ground nutmeg
  • 1 pinch salt
  • optional: 2 tbsp bourbon, brandy, or rum



Separate the egg yolks and whites. Save the whites for another use or discard.

2-1Whisk together egg yolks and sugar until totally smooth.

3-1Add the cream, vanilla, and alcohol.

5-1Whisk until smooth, then add the nutmeg and pinch of salt.

7-1Strain the mixture through a fine mesh sieve into a large liquid measuring cup or other container with an easy to pour spout. This will help eliminate any air bubbles.

10-1Pour the custard into 5 small 4 oz jars with lids.

12-1Lightly screw the lids on the jars, or cover with aluminum foil. Place in Suvie pan and fill with water. 

13-1 Insert pan into your Suvie, input settings, and cook now or schedule.  Custard should be set but have a little jiggle.

Suvie Cook Settings

Bottom Zone: Slow Cook Low for 2 hours

14Cool the custards in the fridge for at least 4 hours or overnight. Sprinkle granulated sugar in an even layer over the custards. Wipe the edge of the jar to remove any sugar.

16 In a well ventilated area carefully use a small kitchen torch to caramelize the sugar (be especially careful if you added alcohol to the custard as it may not all have cooked off, so it may flare up). Keep the torch moving to evenly melt the sugar and continue cooking until the sugar bubbles and darkens.

17Allow to cool and harden, then enjoy!


Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zone of Suvie, fill reservoir, and set to Slow Cook on Low for 2 hours.

Coffee Pairing

Along with other creamy desserts, créme brûlée is best paired with medium roast coffees. The balanced acidity of these roasts pair well with the creamy texture of brûlée. We recommend serving this dessert with a freshly brewed cup of Jamaican Blue Mountain or Hawaiian Ka’u coffee.

CategoriesDessert French
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