Espresso and Lime

0 Preheat your oven to 325 degrees 
1 Place four 4 ounce ramekins in a 8-9” square baking dish
2 Bring a small saucepan of water to a boil 
3 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
4 Whisk the 3 egg yolks in a large bowl until completely combined and pale yellow in color 
5 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
6 Divide the mixture between the ramekins 
7 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)
8 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
9 Transfer the ramekins out of the baking dish and onto a cooling rack to cool for 30 minutes 
10 Transfer the slightly cooled ramekins into your refrigerator uncovered for 4 hours or overnight
11 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 
12 Enjoy immediately