1. Preheat oven to 300 degrees.
2. Heat Barber’s eggnog and Barber’s half & half in a saucepan over med-low heat just to the boiling point. Set pan aside. Turn heat to low.
3. In a mixing bowl whisk together, or use an electric mixer to mix the sugar and eggs, both whole and yolks, until light and frothy.
4. Slowly add the hot Barber’s eggnog mixture to the egg mixture. Mix well. Pouring hot custard through a strainer. Add back into saucepan and set over low heat.
5. Stir mixture over low heat with a wooden spoon until it coats the back of the spoon. Stir in extract.
6. Pour custard evenly among cups or ramekins and set these in a larger baking pan.
7. Pour hot water into the baking pan until it reaches 2/3 of the way up the sides of the cups. Placebaking pan in oven.
8. Bake for about 35-45 minutes or until a toothpick inserted into center of custards comes out clean.
9. Remove baking pan from oven and then remove cooked custards from the pan. Allow to cool slightly. Cover each with plastic wrap or foil and chill a few hours.
10. To Serve with Brulee Crust: Turn oven to broil. Sprinkle a layer of brown sugar over each custard and place under broiler until sugar caramelizes. Keep a watch so as not to burn. Serve immediately.

Tips:
This is a very rich and creamy crème brulee. We used less sugar as the eggnog itself is already very sweet. You can make the crust using confectioner’s sugar as well, but the brown sugar gives a richer flavor. Vanilla extract is the normal extract to use but almond adds a whole different and wonderful flavor and is great with the eggnog taste.