Egg Nog Crème Brulée

Note from Cheri: The recipe (from the 1970's) and text below are printed with permission from The Century in Food by Beverly Bundy (2002, Collector's Press). The recipe was originally developed by the Pillsbury company. Click the link to learn more and for more sample recipes.

3 cups heavy cream 5 egg yolks 2 eggs 1/2 cup white sugar 2 tablespoons dark rum 1 tablespoon brandy 1 teaspoon vanilla 1/2 teaspoon nutmeg hot water 1/2 cup firmly packed brown sugar, divided

Serves 8 Heat oven to 325° F. Place eight 6-oz. ramekins or custard cups in a 15X10XX1 inch baking pan. Heat cream in a medium saucepan just to a simmer. Remove from heat. In a medium bowl, combine egg yolks and eggs; beat well. Stir in white sugar until ocmbined. With wire whisk, stir in hot cream until well-blended. Stir in rum, brandy, vanilla and nutmeg. Pour mixture into ramekins. Place pan in oven; pour hot water into pan until it's 1/2 to 3/4 inch up the sides of the ramekins. Bake for 30-35 minutes or until the centers are just set. Carefully remove from oven. Place cups on wire rack to cool. Cool 30 minutes. Refrigerate 3 hours or overnight. Before serving, place ramekins back in the baking pan. Top each with 1 tablespoon brown sugar. Broil 4-6 inches from the heat for 1-2 minutes or until sugar is melted. Watch closely. Store in refrigerator.