Instructions
- Homemade Eggnog: In a saucepan, heat milk and cream until just simmering. In a bowl, whisk together egg yolks and sugar until pale and thick. Temper the egg yolks with the warm milk mixture, then return to the saucepan. Cook over low heat, stirring constantly, until thickened enough to coat the back of a spoon. Remove from heat and stir in bourbon, vanilla extract, and nutmeg. Chill completely.
- Browned Butter Caramel: In a medium saucepan, combine sugar and water. Cook over medium heat, without stirring, until sugar is melted and amber in color. Add butter and whisk until melted and smooth. Slowly pour in heavy cream and whisk until combined. Stir in fleur de sel. Immediately pour into the bottom of a 6-cup ramekin or individual ramekins.
- Custard: In a heatproof bowl set over a simmering pot of water (double boiler), whisk together egg yolks and sugar until pale and thickened. Remove from heat.
- Slowly whisk in the homemade eggnog, vanilla bean paste, and nutmeg. Strain the custard mixture through a fine-mesh sieve to remove any lumps.
- Pour custard mixture over the caramel in the ramekin(s).
- Place ramekin(s) in a larger baking dish. Fill the baking dish with hot water to come halfway up the sides of the ramekin(s) (water bath).
- Bake for 70-90 minutes, or until custard is set but still slightly jiggly in the center.
- Remove from water bath and let cool completely. Refrigerate for at least 6 hours, or preferably overnight.
- To serve, run a knife around the edge of the ramekin(s). Invert onto a serving plate. The caramel sauce will flow over the custard.
