1 cup milk
3/4 cup sugar
10 egg yolks
2 1/4 cups whipping cream
2 1/2 tablespoons bourbon
2 tablespoons brandy
1 teaspoon nutmeg (best if freshly grated)
6-10 teaspoons sugar, enough to coat the custards

Preheat oven to 325 degrees. Mix, but do not froth, the milk, sugar, egg yolks, cream, bourbon and brandy. Strain through a fine strainer and then add the nutmeg to taste.  Pour into 8 4-ounce custard cups/ramekins and place them in a baking pan with high sides. Pour in enough boiling water to come halfway up the sides of the ramekins; cover the pan with tin foil and place in the oven for 20 to 25 minutes. Check to see if they wobble just slightly in the center and then remove the custards from the oven and let cool to room temperature.  Refrigerate the custards. When ready to serve, coat custards with sugar and using a plumber’s gas torch, brulée the sugar until golden brown. (You can use a small cook’s torch, available at kitchen stores, but I’ve never had success putting the cups under a broiler.) Serve with optional Christmas cookies or shortbread. Serves 8.