Ingredients:
- 2 cups eggnog
- 4 egg yolks
- ¼ cup white sugar
- 3 oz. mascarpone cheese, softened
- 1 tsp. vanilla extract
- 1 dash ground nutmeg
- 1 dash ground cinnamon
Directions:
- Preheat oven to 350 F. Place four ramekins or custard cups into a shallow baking dish; add enough water to come halfway up the sides of the ramekins.
- Heat eggnog in a pan over medium heat; cook and stir occasionally until it simmers, about 10 minutes.
- Meanwhile, beat egg yolks and sugar together in a mixing bowl until light-colored and frothy.
- Stir in mascarpone until well blended and smooth; whisk in 1/4 cup heated eggnog.
- Gradually whisk in remaining eggnog. Pour custard through a fine-mesh sieve to remove any egg strands.
- Stir in vanilla extract, nutmeg and cinnamon. Pour into the prepared ramekins, dividing evenly.
- Bake in the preheated oven until custard is set, 30 to 45 minutes. Centers should wiggle slightly when shaken, but not be soupy.
- Remove from the oven and cool for 30 minutes; refrigerate at least 3 hours before serving.
