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Eggnog Custard Oatmeal Brûlée

Eggnog Custard Oatmeal with a sugary brûlée topping, is the ideal way to start the day!
Course Breakfast
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Author Dine & Dish


  • 5 eggs
  • 1 1/2 cups milk
  • 3/4 cup eggnog
  • 1 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 2 cups cooked oatmeal cooled
  • 1 Tablespoon vanilla extract
  • 8 Tablespoons granulated sugar for the brûlée, optional


  1. In a medium bowl of an electric mixer, beat the eggs until light in color. Add the milk and eggnog and mix well until fully incorporated.
  2. Remove the bowl from the mixer and add the brown sugar, cinnamon, oatmeal and vanilla. Stir with a large spoon until lightly mixed.
  3. Preheat oven to 350°F.
  4. Spray 8 one cup ramekins with nonstick cooking spray. Fill each ramekin to within 1/4 inch of the top. Set the ramekins in a glass baking pan and fill the glass baking with water to the half way point up the side of the ramekins (this creates a "water bath").
  5. Place the baking dish with ramekins in the oven and bake at 350°F for 45 minutes to an hour.
  6. (Stick a knife into the center to test doneness... knife should come out clean.)
  7. Remove each ramekin of baked oatmeal and top each with 1 Tablespoon of granulated sugar. Using a kitchen torch, gently go over the top of each ramekin with the torch until the sugar starts to caramelize.
  8. (If you don't have a kitchen torch, place the ramekins under the broiler in your oven for 30 seconds to 1 minute).
  9. Serve warm.