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Preheat oven to 325 degrees. In a sauce pot, scald eggnog. Remove from heat. In a bowl, whisk egg yolks and sugar until thick and pale.
Slowly pour a small amount of scalded eggnog into yolk-sugar mixture, whisking constantly. Add remaining eggnog and continue whisking until incorporated. Strain through a fine sieve.
Divide mixture evenly into six 6-ounce ramekins or pour into one 11-inch pie dish. Place ramekins or pie dish into a large baking dish or pan. Carefully pour boiling water approximately three-quarters of the way up the sides of the ramekins or pie dish.
Bake on the center rack at 325 degrees for approximately 30 minutes. To check doneness, jiggle the pan: The custard should wiggle like Jell-O, not ripple like a wave. A sharp knife inserted into the center should come out without any trailing moisture. Remove custards from water bath and transfer to counter; residual heat will continue cooking custard. Refrigerate until cool.
Sprinkle each custard with a thin layer of turbinado sugar - about 2 or 3 teaspoons each. Wipe sugar from edges. Use a blow torch or broiler to uniformly caramelize the sugar. The crust should turn a deep golden brown color, not burned. It should be hard and glasslike. Cool or refrigerate before serving.
Per serving: 390 calories, 8 g protein, 59 g carbohydrates, 15 g fat, 290 mg cholesterol, 80 mg sodium, 0 fiber. Calories from fat: 33 percent. |
