Step 1

Preheat oven to 325°F. Whisk together the eggs and sugar. Then whisk in the milk, cream, vanilla, eggnog, and alcohol together until well blended but not frothy. Pour through a relatively fine strainer to remove any clumps. Divide between 8 ramekins or pour into 1 (8-inch) baking dish. Grate fresh nutmeg on top if desired.

Step 2

Place the ramekins in a roasting pan and add enough boiling water so that it comes halfway up the sides of each ramekin. A good trick for this: add the water once the roasting pan is already resting on your oven rack - that way you're not carrying around unbaked custards and sloshing water from one end of the kitchen to another.

Step 3

Bake for 35 to 40 minutes, or until custard is slightly golden on the outsides and doesn't jiggle in the center when you shimmy the pan. Remove the ramekins from the roasting pan and cool on a wire rack.

Step 4

Serve warm or, if you want to serve them chilled, allow them to come to room temperature first, then cover and refrigerate. They are good, if refrigerated, for 2 to 3 days. Serve as is (what I usually do) or with whipped cream and an extra sprinkle of nutmeg on top.