Spiced Egg Nog Crème Brûlée

Place four 4 ounce ramekins in a 8-9” square baking dish

Bring a small saucepan of water to a boil 

Combine 3/4 cup of egg nog, 3/4 cup of heavy cream, 1/3 cup or granulated sugar, 1 teaspoon of vanilla extract, 1/4 teaspoon of ground cinnamon, 1/4 teaspoon of nutmeg, a pinch of cloves and a pinch of salt in a small saucepan and place over medium heat. As soon as the mixture begins to simmer, transfer it off of the heat

Whisk the 3 egg yolks in a large bowl until completely combined and pale yellow in color 

Slowly ladle a bit of the egg nog mixture into the egg yolks whisking as you add. Continue adding a little more at a time until all of the egg nog mixture has been added to the egg yolks

Divide the mixture between the ramekins 

Very carefully add enough boiling water to come half way up the sides of the ramekins (do not let any water splash into the ramekins)

Carefully place the dish into a preheated 325 degree oven and bake for 25-30 minutes or until the edges are lightly set but the center of each ramekin is still giggly

Transfer the ramekins out of the baking dish and onto a cooling rack to cool for 30 minutes 

Transfer the slightly cooled ramekins into your refrigerator uncovered for 4 hours or overnight

When ready to serve, sprinkle about a tablespoon of granulated sugar over the surface of each ramekin and use a brûlée torch to brûlée the sugar until deeply caramelized 

Enjoy immediately