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1
Preheat oven to 300 degrees.
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2
Heat eggnog and half & half in a saucepan over med-low heat just to the boiling point. Set pan aside. Turn heat to low.
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3
In a mixing bowl whisk together, or use an electric mixer to mix the sugar and eggs, both whole and yolks, until light and frothy.
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4
Slowly add the hot eggnog mixture to the egg mixture. Mix well. Pouring hot custard through a strainer. Add back into saucepan and set over low heat.
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5
Stir mixture over low heat with a wooden spoon until it coats the back of the spoon. Stir in extract.
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6
Pour custard evenly among cups or ramekins and set these in a larger baking pan.
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7
Pour hot water into the baking pan until it reaches 2/3 of the way up the sides of the cups. Place baking pan in oven.
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8
Bake for about 35-45 minutes or until a toothpick inserted into center of custards comes out clean.
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9
Remove baking pan from oven and then remove cooked custards from the pan. Allow to cool slightly. Cover each with plastic wrap or foil and chill a few hours.
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10
To Serve with Brulee Crust: Turn oven to broil. Sprinkle a layer of brown sugar over each custard and place under broiler until sugar caramelizes. Keep a watch so as not to burn. Serve immediately.
