Eggnog Crème Brûlée

Line a half-sheet pan with a towel and place 4 – four ounce ramekins on it.  Set aside.

Pour the eggnog into a pan over medium heat and cook, stirring occasionally until the mixture simmers, about 10 minutes.

Meanwhile, put the egg yolks and sugar into a mixing bowl and whisk together until light colored and frothy.  Stir the mascarpone into the yolk mixture until well blended and smooth.

Slowly whisk 1/4 cup of the heated eggnog mixture into the beaten yolks to temper them.  (This will prevent them from scrambling.)  Then, gradually whisk the remaining eggnog into the yolks.

Pour the eggnog mixture through a fine sieve to remove any egg strands.  Stir in the nutmeg, cinnamon and cloves.

Pour the mixture into the ramekins, dividing evenly.  Set pan in the oven.  Then fill the pan ½ full with boiling water.

Cook  for 40 – 50 minutes.  The centers should wiggle just slightly when shaken, but not be soupy.

Remove from water bath and cool for 30 minutes, then refrigerate for at least 3-4 hours or overnight before serving.  When ready to serve, sprinkle each serving with some of the granulated or turbinado sugar and caramelize with a kitchen torch or under a pre-heated broiler.