Eggnog Creme Brulee

Creme Brulee is one of my favourite desserts.  This one is a little different with an eggnog flavour.

2 1/2 cups whipping cream
1/4 cup brandy
1/4 cup rum
1 tsp vanilla
2 tsp grated nutmeg
6 egg yolks
1/3 cup granulated sugar
1/3 cup granulated sugar for topping

1. preheat oven to 325F.
2. Bring whipping cream, brandy and rum to boil.  Cool for 15 minutes.  Stir in vanilla and nutmeg.  Reserve..
3. With an electric mixer, beat together egg yolks and 1/3 cup sugar for 2 to 3 minutes until thick and lemon coloured.  Whisk in warm whipping cream.
4. Butter six 1 cup custard or ramekin cups.  Divide custard between them.  Place cups in a baking dish large enough to hold all six.  Add hot water halfway up sides of cups.  Bake for 35 to 45 minutes or until the custard is just set.  Remove from water bath, cool and refrigerate.
5. A few hours before serving, sieve 1 tbsp remaining sugar evenly over each custard.  To caramelize sugar to a  golden brown, place under a broiler as close to heat as possible and watch closely to avoid burning it.  It takes about 1 to 2 minutes to turn a golden brown colour.  Cool and serve.