Preheat and warm the eggnog

• Preheat the oven to 150 °C.
• Warm the eggnog in a saucepan over low heat until steaming, without boiling.

Whisk the yolks

• Whisk the egg yolks with the sugar and vanilla extract in a mixing bowl until pale.

Temper the eggs

• Slowly pour the warm eggnog into the yolk mixture while whisking constantly.
• Strain the custard through a sieve into a jug.

Fill the ramekins

• Divide the custard between the ramekins.
• Place them in a baking dish and pour hot water into the dish to come halfway up the sides.

Bake in a water bath

• Bake until the custard is just set with a slight wobble in the centre.

Chill

• Remove the ramekins from the water bath and cool, then refrigerate until cold.

Caramelize the sugar

• Sprinkle a thin layer of sugar over each chilled custard.
• Caramelize with a kitchen torch until deep golden and crackly, then serve.