Eggnog Creme Brulee Recipe

Preheat the oven to 325°F (165°C).

In a mixing bowl, whisk together the egg yolks and sugar until well combined.

In a saucepan, heat the eggnog over medium heat until it starts to steam, but not boil.

Slowly pour the warm eggnog into the egg yolk mixture, whisking constantly.

Stir in the vanilla extract and nutmeg.

Pour the mixture into four ramekins or oven-safe dishes.

Place the ramekins in a baking dish and pour hot water into the dish until it reaches about halfway up the sides of the ramekins.

Carefully transfer the baking dish to the preheated oven and bake for 35-40 minutes, or until the edges are set but the center is still slightly jiggly.

Remove the ramekins from the water bath and let them cool to room temperature.

Once cooled, cover the ramekins and refrigerate for at least 2 hours, or overnight.

Just before serving, evenly sprinkle 1 tablespoon of granulated sugar on top of each ramekin.

Using a kitchen torch, carefully caramelize the sugar until golden and bubbly.

Allow the caramelized sugar to cool and harden before serving.