¾ cup sugar

3 cups eggnog*

3 extra-large eggs plus 2 extra-large egg yolks

Preheat oven to 350. Put sugar in large non-stick skillet. Cook over medium-high heat until sugar melts. Stir with wooden spoon until sugar turns into dark brown caramel with no lumps.

Immediately pour two tablespoons caramel into six 5-ounce custard cups to cover bottoms. Let harden.

Put eggnog in medium saucepan and heat almost to a boil. Lower heat and simmer for one minute. Remove from heat.

Place eggs and yolks in bowl of electric mixer. Mix well. Slowly add scalded eggnog until just blended. You do not want to incorporate too much air. With a ladle, fill prepared custard cups.

Place cups in deep pan and carefully pour boiling water into pan almost to tops of cups. Bake for 40 minutes. Remove from oven. Carefully remove custards from water bath. Let cool. Cover with plastic wrap and chill for several hours until very cold.

Using a butter knife, carefully cut around edge of each custard to loosen. Turn over in center of six flat plates. Caramel will flow onto plate.

*Use a commercial brand from the dairy case.