This mind-blowing dessert comes from Not Without Salt, a great blog out of Seattle. Of the dessert, they say, "This softly spiced custard is reminiscent of egg nog and is destined to become a new holiday tradition. It is lightly sweet, cool and creamy and can easily be transformed into Nutmeg Creme Brulee with the addition of a torched sugar crust."
2 cups heavy cream
1 vanilla bean (or 2 tsp vanilla extract)
1 ½ teaspoon nutmeg, freshly ground
½ cup dark brown sugar
¼ teaspoon salt
1 | Pre-heat your oven to 320°F. In a medium sauce pan add the cream, vanilla seeds and bean, and the nutmeg. Bring to a simmer then turn off the heat and let sit for 15 minutes.
2 | In a medium bowl add the yolks, salt, and sugar. Whisk until lightened and well combined. Bring the cream back up to a simmer. Turn off the heat and slowly add hot cream to the yolk mixture, stirring while pouring.
3 | Strain this mixture with a fine mesh sieve to remove vanilla bean and unwanted egg bits. Pour this into four oven-safe ramekins. Place these in a larger baking dish (I use a cake pan). Place this into the pre-heated oven then pour water into the baking dish holding the ramekins. Bake for 30-45 minutes until the center of the custards still jiggle slightly when gently shaken. Start checking at 30 minutes then check every 5 minutes or so, until done. The custards will continue to set once out of the oven.
4 | Let cool slightly then place them in the fridge to set – about 2 hours. Just before serving sprinkle with a bit more freshly ground nutmeg and a pinch of sugar.