Preheat the oven to 160C / 320F / 140C fan forced. Place 6 ramekins (see notes) in a baking tray with highish sides.
Put the eggnog, cream, nutmeg and half of the sugar in a medium saucepan over low-medium heat and bring to a simmer. Stir every so often so the sugar dissolves and it doesn’t stick to the bottom of the pan.
While this is happening whisk the egg yolks and sugar together until light and creamy.
Very slowly, dribble the hot eggnog mixture into the egg yolks while still whisking. Don’t do this too quickly or the eggs may cuddle from the heat - take your time.
Once fully mixed, strain the mixture into a pouring jug (this will remove any lumps and any big chunks of nutmeg that may not have ground properly).
Pour the mixture evenly between the ramekins then place the tray on the middle shelf of the preheated oven. Pour hot water into the tray to about halfway up the sides of the ramekins.
Bake for 30 minutes or until the centres look just set. It's best to leave the tray with hot water in the oven and very carefully lift out the ramekins. Transfer them to a wire rack to cool for about 1/2 an hour before covering with plastic wrap and placing in the fridge to chill completely (at least an hour).
When ready to serve, sprinkle the extra sugar evenly over the top of the custards. Give them a gentle shake to disperse the sugar evenly then use a kitchen blowtorch to caramelise the sugar on top.
I use a standard Australian 20ml tablespoon (equivalent to 4 teaspoons worldwide)
I find it easiest to use a stand mixer so the eggs can be whisking while you’re keeping an eye on the eggnog mixture in the saucepan. It also makes it easier when adding the eggnog mixture to the egg yolks.
I use 5 inch round x 1 inch deep dishes for this recipe.
I've tried using a top grill / broiler to caramelise the tops but I find this method heats up the custards too much. It means they don't stay cool and the custard will be runnier than it should be. A good kitchen blowtorch doesn't have to be expensive and it's worth having around for treats like these.
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
TOOLS USED IN THIS RECIPE
Hand beater or stand mixer
Small ceramic dishes (5") or ramekins are perfect for creme brulee
Kitchen blow torch for getting those tops nice and crisp