Eggnog Creme Brulee

Preheat oven to 325.

In a heavy 8 inch skillet, cook half of the sugar over medium heat until sugar begins to melt, gently swirling the skillet occasionally to evenly heat the sugar. Do not stir. When sugar begins to melt, reduce heat to low. Cook for 2 minutes longer or until sugar is melted and golden brown, stir often with a wooden spoon. Immediately pour the carmelized sugar syrup into five 6-oz custard cups. Tilt the cups to coat the bottoms evenly with the syrup. Arrange the cups in a 13x9x2 inch baking pan.

In a medium mixing bowl, combine eggnog, eggs, spice and remaining 1/3 cup of sugar. Beat with a whisk until combined but not foamy. Divide eggnog mixture evenly among cups.

Carefully transfer pan with cups to oven rack. Gently pour boiling water into the baking pan around the cups to a depth of 1 inch. Bake for 45-55 minutes or until a knife inserted near the centers comes out clean. Carefully remove the cups from the baking dish. Cool on a wire rack. Chill for 4 hours or overnight. If you use shallower ramekins, adjust the baking time – check after 30 minutes.

To serve, take cups out of the refrigerator and let them sit for a few minutes. Unmold the custards by loosening the edges gently with a knife. Invert a dessert plate over cup and carefully turn cup and plate over. (Make sure all of that delicious syrup pours out of the cup).

Besides ‘yummy value’, you also get 6% of your RDA of calcium and 3% of iron!