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Side view of a mulled wine creme brulee with a spoon inside.

Mulled Wine Crème Brûlée Recipe

This Mulled Wine Crème Brûlée is a silky, rich custard infused with warm mulled wine spices and topped with a crisp caramelized sugar crust.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Dessert
Cuisine French
Servings 2 servings

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.
Keyword mulled wine crème brûlée, vin chaud crème brûlée
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