Mulled Wine Crème Brûlée
If you love classic crème brûlée but want something a little different, this Mulled Wine Crème Brûlée is such a fun twist. It’s silky, rich, and lightly spiced with the cozy flavors of mulled wine. Plus, that subtle ruby color makes it feel extra special!
I first fell in love with the idea of vin chaud (aka mulled wine) crème brûlée after realizing how well mulled wine spices work in creamy desserts. The warm notes of cinnamon, clove, orange, and star anise melt right into the custard, creating something that feels both elegant and comforting!
Honestly, this is one of those desserts I’m a little obsessed with. The light red tint makes it perfect for Valentine’s Day, but it’s also incredible during the holidays when mulled wine is everywhere. It tastes festive, cozy, and just a little bit fancy.
Why You’ll Love This Mulled Wine Crème Brûlée
- A creative twist on classic crème brûlée. This mulled wine creme brulee recipe takes the silky custard you love and infuses it with the warm spices of mulled wine. It’s familiar but just unique enough to feel special.
- Beautiful color for holidays! The subtle red tint from the wine makes this dessert perfect for Valentine’s Day, Christmas, or any festive dinner.
- Rich, creamy, and perfectly balanced. The wine reduces into a syrup before being added to the custard, giving it deep flavor without overwhelming the creaminess.
- Elegant but simple to make. Crème brûlée always feels fancy, but the process is actually straightforward once you know the steps.
- Perfect for small dinner parties. This recipe makes two servings, which is ideal for date night, a special dinner, or an intimate holiday dessert.
Ingredients You Need
- Egg yolks: The base of the custard! Egg yolks give crème brûlée its rich and silky texture.
- Red wine: Provides color and flavor. A fruity, medium-bodied red works well.
- Sugar: Used both in the custard and for the signature caramelized topping.
- Vanilla extract: Adds warmth and rounds out the flavors.
- Heavy cream: Creates the smooth, luxurious custard base.
- Orange slices: Bring bright citrus notes that are classic in mulled wine.
- Whole Spices: You need a cinnamon stick, whole cloves, star anise, and pink peppercorns to infuse the mulled wine with flavor.
Substitutions & Variations
- Use a different wine: Merlot, Pinot Noir, or a light red blend all work well. Avoid overly tannic wines like Cabernet Sauvignon.
- Try other mulled wine spices: Cardamom pods, nutmeg, or allspice berries can also be added here.
- Add orange zest: A little fresh orange zest in the custard can brighten the flavor.
- Make a larger batch: The recipe can easily be doubled or tripled for dinner parties.
- Use superfine sugar for the topping: It melts more evenly and creates a smoother caramel crust!
- Torch or broil: I know you might not have a blow torch in your kitchen! If you don’t have one, you can place the ramekins on a baking sheet and broil on high for a few minutes until the top is golden brown.
How to Make Vin Chaud Crème Brûlée
- Make Mulled Wine: In a small saucepan, combine the red wine, orange slices, cinnamon stick, cloves, star anise, pink peppercorns (use 3–4 max), and ¼ cup of the sugar. Bring to a gentle simmer over medium heat, then reduce to low. Simmer 15–20 minutes, until the wine is reduced to a syrupy ½ cup. Strain through a fine mesh sieve (strain a second time if needed) and discard solids.
- Heat with Heavy Cream: Return the strained wine to the saucepan. Add the heavy cream. Heat gently over low heat until just steaming. Do not boil. Remove from heat.
- Whisk Egg Yolks: In a bowl, whisk the egg yolks with the remaining ¼ cup sugar and vanilla until pale and slightly thickened.
- Combine with Mulled Wine Mixture: Slowly pour the warm wine-cream mixture into the egg yolks while whisking constantly until fully combined.
- Bake: Preheat oven to 325°F Place two ramekins in a baking dish and divide the custard evenly between them. Pour hot water into the dish until it reaches halfway up the sides of the ramekins. Bake for 40–45 minutes, until the centers are just set with a slight jiggle.
- Chill: Remove ramekins from the water bath and let cool at room temperature. Refrigerate for at least 2 hours, preferably overnight.
- Torch & Enjoy: Just before serving, sprinkle a thin, even layer of fine or superfine sugar over each custard. Torch (or broil) until deep golden and crackly. Let sit 1–2 minutes, then serve.
Tips for Success
- Reduce the wine enough! Let the mulled wine simmer until it becomes slightly syrupy. This concentrates the flavor so the custard tastes balanced rather than watery.
- Temper the eggs slowly. This is crucial! Make sure to pour the warm cream mixture into the yolks gradually while whisking constantly. This prevents the eggs from curdling. It helps to add a little bit at first, then whisk well, before continuing to add the rest.
- Use a water bath. Baking the custard in a water bath ensures gentle, even cooking and prevents the custard from cracking.
- Chill completely before torching! Cold custard helps the sugar caramelize properly without warming the dessert underneath.
Storage Suggestions
Mulled wine crème brûlée can be stored in the refrigerator for up to 3 days if kept covered. For best results, wait to caramelize the sugar topping until just before serving.
Freezing is not recommended, as the custard texture can change when thawed. If making ahead, simply prepare the custards the day before, store them in the fridge, and torch the sugar right before serving.
Frequently Asked Questions
Most of the alcohol cooks off during the simmering and baking process. What remains is mainly the flavor of the wine and spices. There will still be traces of alcohol in the vin chaud creme brulee, though!
Yes, you can caramelize the sugar under a broiler instead of using a torch. Place the ramekins on a baking sheet and broil briefly while watching closely so the sugar melts without overheating the custard.
The custard may simply need more time to bake or chill. It should have a slight jiggle in the center when removed from the oven and will continue to firm up in the refrigerator.
More Dessert Recipes to Try
- Kefir Creme Brulee
- Golden Milk Banana Bread
- Poached Pears in Spicy Red Wine
- Traditional Chocolate Mousse
- Strawberry Floating Island
Mulled Wine Crème Brûlée Recipe
Ingredients
- 3 egg yolks
- 1 cup red wine
- ½ cup sugar divided
- 1 tsp vanilla extract
- ½ cup heavy cream
- 2-3 orange slices
- 1 Cinnamon stick
- 3-4 whole cloves
- One star anise
- Pink peppercorn
Instructions
- In a small saucepan, combine the red wine, orange slices, cinnamon stick, cloves, star anise, pink peppercorns (use 3–4 max), and ¼ cup of the sugar. Bring to a gentle simmer over medium heat, then reduce to low. Simmer 15–20 minutes, until the wine is reduced to a syrupy ½ cup. Strain through a fine mesh sieve (strain a second time if needed) and discard solids.
- Return the strained wine to the saucepan. Add the heavy cream. Heat gently over low heat until just steaming. Do not boil. Remove from heat.
- In a bowl, whisk the egg yolks with the remaining ¼ cup sugar and vanilla until pale and slightly thickened.
- Slowly pour the warm wine-cream mixture into the egg yolks while whisking constantly until fully combined.
- Preheat oven to 325°F. Place two ramekins in a baking dish and divide the custard evenly between them. Pour hot water into the dish until it reaches halfway up the sides of the ramekins. Bake for 40–45 minutes, until the centers are just set with a slight jiggle.
- Remove ramekins from the water bath and let cool at room temperature. Refrigerate for at least 2 hours, preferably overnight.
- Just before serving, sprinkle a thin, even layer of fine or superfine sugar over each custard. Torch or broil until deep golden and crackly. Let sit 1–2 minutes, then serve.
Video
Notes
- Reduce the wine enough! Let the mulled wine simmer until it becomes slightly syrupy. This concentrates the flavor so the custard tastes balanced rather than watery.
- Temper the eggs slowly. This is crucial! Make sure to pour the warm cream mixture into the yolks gradually while whisking constantly. This prevents the eggs from curdling. It helps to add a little bit at first, then whisk well, before continuing to add the rest.
- Use a water bath. Baking the custard in a water bath ensures gentle, even cooking and prevents the custard from cracking.
- Chill completely before torching! Cold custard helps the sugar caramelize properly without warming the dessert underneath.
