• Prep: Preheat oven to 325°. Set a kettle of water to boil for the water bath in step #6. Place four 6-oz ramekins in a large baking dish and set aside.
• Heat Eggnog: In a medium saucepan, heat eggnog and salt over medium heat until hot, but not boiling.
• Prep: In a medium bowl, whisk egg yolks and brown sugar until well blended.
• Whisk Eggs & Sugar: Slowly pour half of the eggnog mixture into the egg mixture, while whisking until blended. Pour in the remaining half of the eggnog mixture, while continuously whisking until fully blended.
• Fill Ramekins: Strain the mixture through a fine sieve and divide evenly into the prepared ramekins sitting in the baking dish.
• Prepare Water Bath: Carefully pour boiling water into the baking dish until it reaches halfway up the sides of the ramekins, being careful not to splash water into the crème brûlée mixture.
• Bake, Cool & Chill: Bake for 35-45 minutes until the centers are barely set, still slightly jiggly when shaken. (Note that wide ramekins with a thin layer of custard will cook faster than small, deep ramekins with a thick layer of custard.) Carefully remove ramekins from the water bath and cool completely to room temperature. Then, chill for at least 2 hours in the refrigerator, up to 3 days.

Topping

• When ready to serve, top each custard with 1½ teaspoons of white sugar. Use a cooking torch to caramelize the sugar. Garnish with a sprinkle of nutmeg, cinnamon stick, and/or candied cranberries. (See recipe notes for making candied cranberries.) Serve immediately or return to the refrigerator for up to 30 minutes.