Creme Brûlée with Eggnog

Whisk egg yolks until light and fluffy.

Drizzle in a mix of hot cream, eggnog, spices and sugar while whisking.

Add the mixture back to a pot and place over medium heat until slightly thickened.

Transfer the custard to individual ramekins in a water bath and bake.

Once baked and cooled, top each ramekin with sugar.

Tap the sugar around to coat, then pour out any excess into the next ramekin.

Use a kitchen torch to brûlée the sugar until golden.

Add another layer of sugar and torch again (this leads to best crack).