Eggnog Creme Brulee

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Place 4 ramekins or custard cups into a shallow baking dish; add enough water to come halfway up the sides of the ramekins. (5 minutes)

Recipe View Heat eggnog in a saucepan over medium heat; cook and stir occasionally until it simmers. (10 minutes)

Recipe View Meanwhile, in a mixing bowl, beat egg yolks and sugar together until light colored and frothy. Stir in mascarpone until well blended and smooth; whisk in 1/4 cup of the heated eggnog. Gradually whisk in the remaining eggnog. Pour the custard through a fine-mesh sieve to remove any egg strands. Stir in vanilla extract, nutmeg, and cinnamon. (15 minutes)

Recipe View Pour the custard into the prepared ramekins, dividing evenly.

Recipe View Bake in the preheated oven until the custard is set, 30 to 45 minutes. Centers should wiggle slightly when shaken, but not be soupy.

Recipe View Remove from the oven and cool for 30 minutes; refrigerate for at least 3 hours before serving.

Recipe View Just before serving, sprinkle a thin, even layer of white sugar over the top of each custard. Use a kitchen torch to melt and caramelize the sugar, creating a hard, glossy crust. Alternatively, place under a broiler, watching carefully to avoid burning. Let the brûlée crust cool slightly before serving.