Eggnog Pots de Crème

4 egg yolks

3 eggs

5 ounces (a little more than ¿ cup) granulated sugar

3¼ cups of half and half

3 tablespoons brandy

½ teaspoon nutmeg

1 vanilla bean

Heat oven to 300 degrees. Put 12 5-ounce ramekins in one or two high-sided baking pans.

Combine yolks and eggs in a large bowl; whisk until well combined.

In a sauce pan over medium heat; mix half and half with sugar and nutmeg. Split vanilla bean in half lengthwise, scraping seeds into the mixture. Heat mixture to a simmer. Remove from heat and add eggs; add brandy and blend until incorporated. Strain in a chinois or fine mesh strainer; discard any solids.

Pour mixture evenly into ramekins. Pour water into the larger pan so it comes up about half-way up the ramekins. Bake 30-45 minutes or until custard is set. Chill and serve with gingerbread cookies and whipped cream .

Serves 12.

Nutrition values per serving: 170 calories, 10 g fat (6 g saturated), 15 g carbohydrates, 0 fiber, 4 g protein, 145 mg cholesterol, 45 mg sodium.

Pastry chef Scott Gerken, Four Season's Hotel, Chicago