Egg Nog Creme Brulee – Low Carb and Gluten-Free


Okay, time to fess up…who’s afraid of homemade eggnog? Last year was my first ever attempt at making homemade eggnog and it turned out beautifully. I made it partly with almond milk, and was thrilled that it turned out as thick and delicious as regular ‘nog. But I also received a number of responses from readers about the fear of bacteria from the only partially-cooked eggs. And I get that, I really do. It’s hard to feel completely comfortable ingesting eggs that haven’t been fully cooked, especially after the huge salmonella outbreak of a few years ago. I know all of this in my head, and yet I often take the risk anyway, because I love eggnog and pastry cream and raw cookie dough. I simply can’t help myself.

This year, however, I am making my homemade eggnog worry-free, because I am making it with Safest Choice Eggs. You may have heard me mention them before, they are eggs that are pasteurized in their shell, so you can use them like any other egg. I got a chance to work with Safest Choice on another assignment back in May when I made Smoked Salmon Salad with Bearnaise Dressing, and really liked the idea of being able to make things with raw eggs and not having to worry. So I was delighted when they asked me to be a part of their 12 Days of Eggnog campaign this December. My task was simply to make some of their Classic Eggnog, and then to create a recipe using the eggnog to be highlighted on their website. Mine will be posted there tomorrow and other great bloggers have participated as well and have some wonderful recipes on there. Be sure to check them out!

Making the Safest Choice Eggnog recipe was incredibly simple; much simpler than my homemade version last year. Because the eggs are pasteurized, there’s no need of even the small amount of cooking used in traditional eggnog recipes. You simply beat the eggs with the sweetener, milk, and cream, and away you go. You can bet I will be making all my eggnog this way with Safest Choice from now on, even if it’s just from sheer laziness! I made mine with almond milk and erythritol, to save on carbs, and again it turned out perfectly. But because I know not all my readers are low carbers, and because my recipe will be posted on their site, I wrote up a version that used whole milk and sugar as well.

Making creme brulee out of it was easy as well. I simply followed the eggnog recipe, but skipped putting in the whipped egg whites at the end. Then I heated the mixture to just steaming and poured it into the ramekins to be baked in a water bath. Because of the added rum and nutmeg, the final product had that distinctive eggnog flavour, in the form of one of my favourite desserts ever. It’s really a lovely dessert for the holidays.

This post is sponsored and paid for by Safest Choice Eggs. All opinions expressed are mine.

The Giveaway: CLOSED


Eggnog Crème Brulee

8 Safest Choice pasteurized egg yolks

½ cup granulated erythritol OR 1 cup granulated sugar
2 cups heavy cream
2 cups unsweetened almond milk OR 2 cups whole milk
¼ cup dark rum, bourbon or brandy (optional)
1 tbsp vanilla extract (optional)
25 drops stevia extract (omit if using sugar)
1 tsp ground nutmeg
¼ cup granulated erythritol OR granulated sugar

Preheat oven to 325F.

In a large bowl, beat yolks until combined.Gradually beat in erythritol or sugar until mixture becomes pale yellow and thickened.

Stir in cream and almond milk or whole milk.

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.Offheat, stir in alcohol, vanilla and ground nutmeg.

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.

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.

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 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).

Serves 8. For the low carb version with almond milk and erythritol, each serving has a total of 3g of carbs.

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  1. says

    This is perfect for the holidays! Fantastic job. I love that this type of dessert requires a kitchen torch… I need one. I think our campfire blow torch might be a tad overkill. :)

  2. says

    Im with Rachel on this one – my bf's construction tools would send this one up in smoke – but it is a stunning holiday dessert. Wonderful job – and it sounds delicious too!

  3. says

    That's funny…I was searching for eggnog and creme brulee recipes separately this week and here you are, providing me with a two in one… I'm simply amazed! Thanks for the info and link on the Safest Choice Eggs, I just wish we had something like those over here.

  4. Susan says

    I like my eggnog with real eggs, including whipped egg whites on top. Either no alcohol or with a little bit of Bailey's. Can't stand store-bought eggnog though!!

  5. says

    What a fantastic product! I'll have to keep my eyes open for these. I bought a kitchen torch some time ago but haven't had a chance to use it yet. You've just given me the perfect reason. Thanks for all you do in bringing wonderful foods to our homes.

  6. JennM says

    I just discovered your almond milk eggnog recipe, and I absolutely love it! I've already made two batches this month. :)

  7. says

    I just did a cocktail with eggnog and made one that is cooked. It was good; although I can't deny that the addition of Irish whiskey and coffee liqueur helped. :) These look wonderful and I have eggnog!

  8. Kiri W. says

    Oh, I love my eggnog any which way! I first encountered it in 11th grade when a friend returned from a year abroad in the U.S. and hosted a New Year's party. We made eggnog, and it was love at first sip. I definitely like nutmeg, alcohol or no alcohol, and I have recently discovered that White Russians are amazing with eggnog.

  9. says

    I love creme brulee, what a great holiday twist on it!
    I have never tried eggnog before. I don't like milk, and I don't like eggs, so it scares me!
    I did buy a carton this year though, and I am going to bake with it!

  10. says

    I've found erythritol to bake very easily and be overall really flexible – I used it a lot when I was living with my parents as they needed to follow a diabetic friendly diet – very nice looking recipe and lovely crème brûlée flavor! One of our favorite kinds of naturally gluten free desserts :)

  11. says

    I made eggnog one year for Christmas gifts and everyone loved it. I didn't try any of it, though, convinced I wasn't a fan. Then this year my brother introduced me to pumpkin eggnog. Oh. Em. Gee.

  12. Kathleen says

    I like my eggnog plain (no alcohol)–but haven't had any since I started watching my carbs. I plan on trying your eggnog recipe.

  13. says

    I love using pasteurized eggs (use them in ice cream and nog all the time) and homemade eggnog is the best – although almond milk is a new twist :) These creme brulees look incredible – and with egg nog they've got to be delicious!

  14. says

    OOOHHH this is one of my favorites, I am so happy I do not have to go without it since I am GF/LC!!
    Thanks so much for the recipes. I am going to try and make it this week, if not then at least for new years!

  15. says

    Carolyn, your Eggnog Creme Brulee looks like an elegant dessert with amazing flavor (LOVE eggnog anything!) for the Christmas table. The cookbook looks wonderful, by the way! Congratulations on all of your success.

  16. Jane says

    I actually like the "light custard" style of egg nog, not the kind where you whip up the egg whites separately and fold them in. You can make that with low-fat milk, no less, so it's a little bit better.

  17. Nikki says

    Eggnog whenever with anything (sans alcohol for drinking–booze in my food is ok…guess I am weird, lol).

    I love to use it to make french toast too. Wwe have a low carb whole wheat bread that is only 5 carbs…love it!

    Thanks for your blog!

  18. Kim Franklin says

    Just heads up for UK readers…most of you probably know that eggs sporting the ‘British Lions Mark’ are from vaccinated chickens against salmonella. Safest choice we have here.


  1. […] So I’d like to take this opportunity to do a little round-up of the several recipes I have made with Safest Choice Eggs, along with a few others where Safest Choice would indeed be the safest choice.  In case you are not aware of them, Safest Choice are eggs that are pasteurized in their shells.  They can be used just like any old egg, in any recipe, but without the fear of bacterial poisoning.  I like to make sure I use them when I am making things where the eggs are raw or only partially cooked, although I will use them for anything and everything too.  Egg Nog Creme Brulee […]

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