Eggnog Crème Brûlée (Print Version)

# Ingredients:

01 - 1/4 cup sugar (for custard).
02 - 4 egg yolks.
03 - 1 cup heavy cream.
04 - 1 cup eggnog.
05 - 5 tablespoons sugar (for topping).
06 - 1/4 teaspoon nutmeg.
07 - Candied cranberries (optional).

# Instructions:

01 - Heat oven to 300°F. Get water boiling for bath. Put ramekins in baking pan.
02 - Whisk egg yolks and sugar until light and creamy.
03 - Warm cream and eggnog until bubbles form at edges. Don't boil.
04 - Slowly pour hot cream mix into eggs while whisking. Then pour it all back in the pan.
05 - Pour through strainer to catch any egg bits. Fill ramekins.
06 - Put pan in oven, add hot water halfway up ramekins. Bake 30-35 minutes until jiggly.
07 - Cool, then chill 3 hours. Top with sugar and torch until brown. Dust with nutmeg.

# Notes:

01 - Can make custards 2 days ahead.
02 - Add sugar and torch just before serving.
03 - Water in custard ruins it - pour carefully.

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