Instructions
- Preheat oven to 325°F (160°C).
- Caramel: In a medium saucepan, combine all Caramel ingredients. Cook over medium heat, without stirring, until sugar is melted and amber in color. 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 eggnog, vanilla bean paste, nutmeg, and cinnamon. 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 65-80 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 4 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.
