Eggnog Crème Brûlée

Preheat your oven to a medium-high temperature of 350 degrees Fahrenheit (175 degrees Celsius).

Position four ramekins or small baking cups into a larger, shallow dish; fill the dish with enough water to cover half of the ramekins' height.

Heat a mixture of eggnog in a saucepan over a moderate heat source; stir occasionally as it warms up and comes to a gentle simmer, taking approximately 10 minutes.

Simultaneously, combine egg yolks and sugar in a mixing bowl using an electric mixer until the mixture becomes light, airy, and frothy. Gradually incorporate mascarpone into the egg yolk mixture until it's smooth and well combined; whisk in 1/4 cup of the warmed eggnog. Slowly blend in the remaining eggnog until fully incorporated.

Pour the mixture through a fine-mesh strainer to remove any remaining egg particles. Stir in vanilla extract, nutmeg, and cinnamon.

Fill the prepared ramekins with the custard mixture, dividing it evenly among the cups.

Bake the ramekins in the preheated oven until the custard is set, taking 30 to 45 minutes. When done, the centers should be slightly wobbly when shaken but not runny.

Remove the ramekins from the oven and let them cool for 30 minutes; refrigerate the custard for at least 3 hours before serving.