Ingredients
- Leftover eggnog
- granulated sugar for top
Directions
Preheat oven to 325 degrees F. Pour eggnog into oven safe ramekin. Place ramekins in a casserole dish and pour hot water halfway up in it to create a water bath. Bake for 25 to 30 minutes. You want center to be jiggly but not runny. Let cool for 30 minutes on a wire rack then cover and put in the refrigerator for at least 3 hours. Top with sugar air on the side of too much sugar but depends on how thick of a crust you like. Take a torch or place under your broiler and let sugar melt into a hard shell.
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