Eggnog Créme Brulee

Preheat oven to 325°. Place eight 6- to 8-ounce ramekins in a large roasting pan. 2. In a medium saucepan, heat cream and 6 tablespoons of the sugar over medium heat, stirring until sugar dissolves and cream just comes to a simmer. Remove from heat. In a medium bowl, whisk together egg yolks and 6 tablespoons more of the sugar. Slowly whisk the hot cream mixture into the egg yolk mixture, then add rum, brandy and nutmeg. Pour mixture through a fine-mesh strainer into a bowl. Divide among ramekins.

In a medium saucepan, heat cream and 6 tablespoons of the sugar over medium heat, stirring until sugar dissolves and cream just comes to a simmer. Remove from heat. In a medium bowl, whisk together egg yolks and 6 tablespoons more of the sugar. Slowly whisk the hot cream mixture into the egg yolk mixture, then add rum, brandy and nutmeg. Pour mixture through a fine-mesh strainer into a bowl. Divide among ramekins.

Place the roasting pan in the oven, and carefully pour enough hot water into the pan so that it comes halfway up the sides of the ramekins. Bake for 30 to 40 minutes or until the custard has set (custard should jiggle evenly when gently shaken). Remove ramekins from water bath; cool to room temperature on wire racks. Cover with plastic wrap and chill for at least 2 hours and up to 2 days. (If you plan to melt the sugar under the broiler, an overnight chill is best, so that the custard is very cold.)

To top: Dab the surfaces with a paper towel if you see any beads of condensation. Sprinkle 1 tablespoon of the remaining sugar onto each custard in an even layer. Use a kitchen torch to melt and brown the sugar. Or, if ramekins are broiler-safe, arrange them on a pan and broil until sugar melts and turns deep golden brown. (Ovens vary: Watch closely after 2 minutes. You may need to rotate pan or ramekins to brown evenly.) Let sugar harden a minute or so. If you like, pop them back in the fridge for up to an hour before serving.