Eggnog Pots-de-Creme

To make the custards, add sugar to the eggnog and heat it over medium heat until tiny bubbles form around the edges of the pan. In a separate bowl, beat the egg yolks until smooth. In droplets, drizzle in the eggnog mixture into the eggs, whisking vigorously the entire time (by the time you’ve added half of the eggnog to the eggs, you can go ahead and pour in the rest). Sprinkle with nutmeg. Pour into 3 individual ramekins through a fine-mesh sieve (this is really important to assure that your custard is smooth). Place the ramekins into a larger baking dish and fill it with warm (not hot) tap water to come halfway up the cups. Place into a 325-degree oven and bake until the custards are set (that is, until the centers are no longer wobbly), about 20 to 25 minutes. Remove from the water bath and let cool to room temperature, then chill uncovered in the fridge for several hours to allow the custards to firm up.

Meanwhile, whip cream together with sugar and nutmeg and spread on top of the cold custards. Sprinkle with extra nutmeg and allow everything to chill together a while longer. You won’t believe how good it is!