Eggnog Créme Brulee
This nutmeg-spiced spin on the French classic is luscious and so festive and Christmassy. The recipe comes from Chowgirls Killer Catering in Minneapolis.
If you don’t have a kitchen torch and aren’t sure if your ramekins are broiler-safe, caramelize the sugar on the stove: In a medium heavy skillet, heat 1/2 cup sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally for even heating. Do not stir. Once the sugar starts to melt, reduce heat to low and cook about 5 minutes or until all of the sugar melts and is golden, stirring as needed with a wooden spoon. Quickly drizzle the caramelized sugar over custards.