I made it exactly as written with a few small changes. I doubled the nutmeg, added 2 teaspoons of vanilla extract, and 1 teaspoon cinnamon into the simmering cream/milk/eggnog mixture. Spoiler: It was delicious!!!
And because I don't trust my broiler to broil anything evenly I had to come up with a plan for the absolutely necessary sugar crust.
I figured I'd try and make the crusts separately and just set them on the chilled custard. Surprisingly- it worked. These would be a great addition to stick into creme brûlée ice cream or cupcakes too.
So here's how I did it.
While the creme brûlée was cooling I searched my cupboards until I found a glass whose bottom was slightly smaller than my 3.5 oz foil custard cups.
Then I took squares of heavy duty tin foil and buttered them using a paper towel and room temperature butter.
Side note: I made some with the shiny side buttered and others with the matte side buttered. It made no difference.
Remove the foil cup from the glass and pop it into a casserole for easy transporting.
Then pop them under a broil and watch carefully.