It’s the holidays and eggnog is everywhere. I decided to use it in one of my favorite desserts crème brûlée. I replaced the milk with the eggnog and the vanilla with rum. Now this is a major departure from tradition I found a candy cane and brûlée that on top of the dish to get a kick of peppermint in the dish. So the usual berries didn’t work so I’m going naked. On the dish. I hope you like it. I don’t have a fans only page with pics of me so don’t ask.

1 cup eggnog
1 cup heavy cream
1 teaspoon nutmeg
1 teaspoon cinnamon
4 egg yolks
1/2 cup sugar
2 tablespoons sugar for brûlée

Heat oven to 350.

In a sauce pan on medium low heat add eggnog, cream, nutmeg and cinnamon then bring to a low simmer.

In a bowl mix egg yolks and sugar and mix until it falls in a ribbon from the whisk. About 4-5 minutes.

Spoon about 1/4 cup of cream mixture into egg mixture while whisking slowly until half the cream mixture is used.

Transfer bowl ingredients into cream pan while wishing. Bring to a high simmer and cook for 4 minutes.

Coat ramekins with butter and sugar and place in a baking tray 3 inches deep.

Fill ramekins 3/4 full with custard mix.

Move baking tray to a 350 degree oven fill 2 inches high with warm water.

Bake for 35-40 minutes until custard sets.

Remove and cool for 30 minutes. Refrigerate for 2 hours.

When ready to serve coat top of the custard with granulated sugar and use a torch to melt the sugar for the glasslike top.