Egg Nog Brulee
Eggnog Crème Brûlée: In a large bowl, whisk together 6 eggs, 5 cups prepared eggnog, and 1⁄4 cup brandy. Pour mixture into 8 ramekins, place them in a roasting pan, and bake for 35 to 40 minutes, or until set. Cool for 30 minutes, then refrigerate for 4 hours. Sprinkle a tablespoon of sugar on each, place them back in pan, and pack ice around ramekins. Broil 5 inches from heat for 3 to 5 minutes, or until sugar is caramelized.