- 2 cups eggnog
- 4 egg yolks
- 1/4 cup white sugar
- 3 ounces mascarpone cheese, softened
- 1 dash ground nutmeg (optional)
- 1 dash ground cinnamon (optional)
- 1 teaspoon vanilla extract (optional)
- Preheat oven to 350 degrees F (175 degrees C). Place 4 ramekins or custard cups into a shallow baking dish, and fill the dish with water to half-way up the sides of the ramekins.
- Pour the eggnog into a pan over medium heat. Cook and stir occasionally until the mixture simmers, about 10 minutes.
- Meanwhile, place the egg yolks and sugar into a mixing bowl; beat until light colored and frothy. Stir in the mascarpone until well blended and smooth. Whisk 1/4 cup of the heated eggnog mixture into the eggs. Gradually whisk the remaining eggnog into the eggs. Pour the mixture through a fine sieve to remove any egg strands. If desired, stir in the nutmeg, cinnamon, and vanilla. Pour into the prepared ramekins, dividing evenly.
- Bake in preheated oven until custard has set, 30 to 45 minutes. Centers should wiggle slightly when shaken, but not be soupy.
- Remove from oven and cool 30 minutes; refrigerate at least 3 hours before serving.