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1
Heat the oven to 300 degrees F and arrange a rack in the middle.
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2
Bring the water to a simmer in a medium saucepan over high heat; keep at a simmer.
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3
Combine the eggnog, cream, milk, and nutmeg in a medium saucepan and bring to a simmer over medium heat.
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4
Meanwhile, whisk together the egg yolks and 1/3 cup of the granulated sugar in a medium bowl until pale yellow and thick, about 3 minutes.
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5
While whisking constantly, slowly pour the heated eggnog mixture into the yolks in a steady stream.
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6
Once combined, divide the mixture among 6 (4-ounce) ramekins and place in a 13-by-9-inch baking dish.
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7
Pour the hot water between the ramekins until it reaches two-thirds of the way up the sides (you may not need all of the water).
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8
Cover the baking dish with aluminum foil and poke a few holes in it with a skewer or knife to allow steam to escape.
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9
Bake until the centers of the custards are just set, about 30 to 35 minutes.
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10
Remove from the oven and transfer the custards to a wire rack to cool to room temperature, about 30 minutes.
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11
Cover the ramekins with plastic wrap and refrigerate until completely chilled, about 1 hour.
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12
When ready to serve, heat the broiler to high and arrange a rack in the upper third.
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13
Place the custards on a baking sheet and sprinkle about 2 teaspoons of the remaining 1/4 cup sugar evenly over each.
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14
Place under the broiler until the sugar is caramelized and golden brown, about 1 to 2 minuteswatch carefully to avoid burning.
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15
(Alternatively, you can use a kitchen torch.)
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16
Serve immediately.
