Eggnog Crème Brûlée

Makes: 6

Ingredients

Custard

 
• 2 cups eggnog (store-bought or homemade)
• 1 cup heavy cream
• 6 lg egg yolks
• ½ cup granulated sugar
• 1 tsp pure vanilla extract
• ¼ tsp freshly grated nutmeg (plus more for garnish)
• Pinch of salt

Topping

 
• 6–8 tsp granulated sugar

Directions

 
1. Preheat the oven to 325°F. Place 6 ramekins in a large roasting pan or deep baking dish.
2. In a medium saucepan, combine the eggnog and heavy cream. Heat over medium heat until warm but not boiling. Remove from heat.
3. In a large bowl, whisk together the egg yolks, ½ cup sugar, vanilla, nutmeg, and salt until pale and slightly thickened.
4. Slowly pour the hot eggnog mixture into the yolks while whisking constantly to temper the eggs and prevent scrambling.
5. Strain the custard through a fine-mesh sieve into a pitcher or large measuring cup. Pour evenly into the ramekins.
6. Carefully pour hot water into the roasting pan so it comes about halfway up the sides of the ramekins.
7. Bake for 35–45 minutes, until the centers are set but still slightly jiggle when tapped.
8. Remove the ramekins from the water bath, let them cool to room temperature, then refrigerate for at least 4 hours.
9. Just before serving, sprinkle 1–1½ tsp sugar evenly over each custard. Use a kitchen torch to melt and caramelize the sugar until golden brown. Alternatively, place the ramekins under a broiler for 2–3 minutes, watching closely.
10. Let the caramel harden for about 1–2 minutes. Sprinkle with fresh nutmeg or cinnamon for extra holiday flavor. Serve with whipped cream and a cinnamon stick garnish.