Salty caramel and festive eggnog flavors combine to make this holiday-perfect crème brûlée.

Preparation

Heat oven to 300°F.

Mix eggnog, egg yolks, vanilla and ¼ cup sugar in a work bowl until sugar is dissolved. Pass through a fine mesh strainer and then divide mixture into 4 oven-safe ramekins. Each should hold about 6 ounces.

Set ramekins in a baking dish, and then fill the baking dish with water to about halfway up the sides of the ramekins. Loosely cover with foil and bake for 40–50 minutes, or until the custard is set.

Remove ramekins from the oven and let cool to room temperature. Transfer to the refrigerator and chill completely, about 2 hours.

Sprinkle cooled crème brûlées with about 2 tablespoons of sugar each. Use a torch to melt and caramelize the sugar. Garnish with fresh berries, if desired.