Eggnog Crème Brûlée

Separate the egg yolks and whites. Save the whites for another use or discard.

Whisk together egg yolks and sugar until totally smooth.

Add the cream, vanilla, and alcohol.

Whisk until smooth, then add the nutmeg and pinch of salt.

Strain the mixture through a fine mesh sieve into a large liquid measuring cup or other container with an easy to pour spout. This will help eliminate any air bubbles.

Pour the custard into 5 small 4 oz jars with lids.

Lightly screw the lids on the jars, or cover with aluminum foil. Place in Suvie pan and fill with water.

Insert pan into your Suvie, input settings, and cook now or schedule. Custard should be set but have a little jiggle.

Cook on Bottom Zone: Slow Cook Low for 2 hours.

Cool the custards in the fridge for at least 4 hours or overnight.

Sprinkle granulated sugar in an even layer over the custards. Wipe the edge of the jar to remove any sugar.

In a well ventilated area carefully use a small kitchen torch to caramelize the sugar (be especially careful if you added alcohol to the custard as it may not all have cooked off, so it may flare up). Keep the torch moving to evenly melt the sugar and continue cooking until the sugar bubbles and darkens.

Allow to cool and harden, then enjoy!