Preheat the oven to 325°F (160°C) and place your ramekins onto a baking tray. Boil a kettle of water for later use.

In a small saucepan, heat the whipping cream and eggnog over low-medium heat until it gently simmers—don’t let it boil.

In a medium mixing bowl, whisk together the egg yolks, granulated sugar, vanilla extract, nutmeg, and salt until the mixture is smooth and pale in color—this should take about a minute.

Very slowly pour the hot cream mixture into the egg mixture while whisking constantly to prevent the eggs from scrambling.

Pour the combined mixture into the ramekins until almost full.

Place the baking tray in the oven and carefully fill it with the hot water until it reaches halfway up the sides of the ramekins.

Bake for 28-30 minutes until the edges look set while the center remains slightly jiggly.

Remove from the oven and let the custards cool at room temperature, then chill in the fridge for at least 4 hours or overnight.

Before serving, let the ramekins sit at room temperature for about 30 minutes.

Sprinkle sugar on top of each custard and caramelize using a kitchen blowtorch until golden brown and bubbly.

Let cool for 5 minutes before serving.

If you don’t have a kitchen blowtorch, place the ramekins under a broiler for about 2-3 minutes, watching closely.