Eggnog Creme Brulee

Ingredients

• 2 cups eggnog
• 4 eggs yolks
• 0.25 cups white sugar
• 3 ounces mascarpone cheese , softened
• 1 teaspoon vanilla extract , Optional
• 1 dash ground nutmeg , Optional
• 1 dash ground cinnamon , Optional

Instructions

1. 1

   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.

2. 2

   Heat eggnog in a pan over medium heat; cook and stir occasionally until simmers, about 10 minutes.

3. 3

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

4. 4

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

5. 5

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