~Medium Saucepan, combine heavy cream, egg nog, dash of nutmeg, and vanilla. Bring to a boil and then remove from the heat.
~Let it stand for about 15 minutes.
~Combine sugar and egg yolks in a medium bowl and beat with a whisk till yolks become a pale yellow color
~SLOWLY add the cream mixture, stirring constantly. Not too quick or you'll have scrambled eggs.
~pour mixture into 6 6-7 oz ramekins that are placed in a roasting pan. Once poured, transfer to a 325 degree oven and add hot water to 1/2 way up the ramekin for the water bath.
~Let bake till the outsides of the custard become firm but the middle is still jiggly.
~Put in the fridge till ready to eat, remove and let set for 10-15 minutes before using a torch to melt the sugar topping!