Redolent of nutmeg and a bit of brandy, these pots de creme are a terrific way to use up eggnog during the holidays.

SERVES 6

INGREDIENTS

• 1 cup half-and-half
• 1 cup heavy cream
• 1/2 cup sugar
• 1/8 teaspoon freshly grated nutmeg
• 1/8 teaspoon ground cinnamon
• 4 large egg yolks
• 2 tablespoons brandy or rum
• 2 cups water

INSTRUCTIONS

1. In a small saucepan, heat the half-and-half, cream, sugar, nutmeg, and cinnamon over medium-high heat, stirring until the sugar dissolves. Cool slightly.
2. In a large mixing bowl, whisk together the egg yolks and brandy. Slowly whisk in the cream mixture until smooth.
3. Strain the mixture into a large measuring cup and pour into six 4-ounce ramekins. Cover tightly with aluminum foil.
4. Pour the water into the pressure cooker. Arrange the trivet and steamer basket in the bottom. Stack the ramekins in the basket.
5. Lock the lid of the pressure cooker in place and cook at high pressure for 10 minutes.
6. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Carefully remove the ramekins from the pressure cooker and discard the aluminum foil. Blot any accumulated moisture from the tops of the ramekins and cool completely.
7. Cover the ramekins with plastic wrap and refrigerate for at least 4 hours or up to 2 days before serving.