Optional ingredient: cinnamon, pumpkin spice, spiced rum
Preheat oven to 300F.
In a 2-quart saucepan, gently heat the eggnog until it is almost starting to simmer, stirring every few minutes.
In a stand-up mixer, beat the egg yolks on medium while the eggnog is heating.
When the eggnog is heated, slowly add it to the egg yolks while keeping the mixer on. If you want to spice things up, add a bit of ground cinnamon, pumpkin spice, or spiced rum to the mixture. Continue with either family-style or individual eggnog ramekins, see directions for both below:
To make individual eggnog creme brulee ramekins:
Add ½ cup of the eggnog mixture to each ramekin (you'll need about 8-10 ramekins). Transfer the ramekins to a large baking dish/tray with high sides, filled halfway with water. Bake at 300F for 40-45 minutes, or until the edges are set but the center still jiggles a little - it will set as it cools. Carefully remove from oven and allow to cool to room temperature.
To make family-style eggnog creme brulee:
Carefully pour the eggnog mixture into a ~1.5 qt oven-safe dish. Place the eggnog dish into a larger baking dish or tray filled halfway with water. Bake at 300F for about 90-110 minutes, or until the edges are set but the custard still jiggles in the center - it will set as it cools. Carefully remove from oven and allow to cool to room temperature.
Refrigerate and caramelize the top:
Refrigerate for at least 4 hours or overnight. Before serving, coat the top with an even layer of sugar. Use a culinary torch to caramelize the sugar on top. Serve with a big dollop of whipped cream.
Make sure to bake this the day before you plan on serving!
Do not skip the water bath!
Baking time will vary depending on the shape and depth of your baking dish. When in doubt, bake a little longer until the edges are completely set