With all the egg nog you have on hand, you might as well make Egg Nog Creme Brûlée!
AIMEE FORTNEY'S EGG NOG CREME BRULEE
Preheat oven to 325. Bring water to a boil (I use a tea kettle for ease). Heat egg nog over medium low heat for about 15 minutes, stirring to make sure that it does not boil or burn. Remove from heat and add 1 (overflowing) tablespoon of vanilla. Let the egg nog cool off and pour through a sieve.
Add the 4 egg yolks to a bowl and beat for about eight minutes, slowly adding 1/3 cup of sugar. Add 1/4 cup of cream mixture to the egg mixture, whisking to combine and to temper the egg mixture. Add the remaining egg nog to egg mixture and whisk all together.
At this point, I like to pour the mixture into a measuring cup, so it is easier to pour into the ramekins. Place four ramekins in a roasting pan and slowly pour mixture into each ramekin. Then pour the hot water into the pan, being careful not to pour any onto the mixture, about halfway.
Bake for 30 to 40 minutes. It will still be a little "jiggly" when you move the ramekin. Let it cool at room temperature, then refrigerate for at least four hours. Remove from refrigerator. Sprinkle white sugar on top of each ramekin. Place under the broiler, just long enough for sugar to caramelize, or use a kitchen torch, if you have one.
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