Heat the oven to 300°F and arrange a rack in the middle. Bring a small pot of water to a boil.
Combine eggnog, cream, milk, and nutmeg in a medium saucepan and bring to a simmer over medium heat. Meanwhile, whisk together yolks and granulated sugar in a medium bowl until pale yellow and thick, about 3 minutes.
Whisking constantly, slowly pour heated eggnog mixture into yolks in a slow stream. Once combined, divide mixture among six (4-ounce) ramekins and place in a 13-by-9-inch baking dish. Pour hot water between the ramekins until it reaches two-thirds of the way up the sides. Cover baking dish with foil and poke a few holes in the foil with a skewer or knife to allow steam to escape.
Bake until center of custards are just set, about 30 minutes. Remove from the oven and transfer custards to a wire rack to cool to room temperature, about 30 minutes. Cover and refrigerate until cold, about 1 hour.
Once custards are cold, heat broiler to high and arrange rack in the upper third. Place custards on a baking sheet and sprinkle about 2 teaspoons brown sugar evenly over each. Place under broiler until the sugar is caramelized and golden brown about 1 to 2 minutes; watch carefully to avoid burning. Remove from oven and serve.
Beverage pairing: Badia di Morrona Vin Santo, Italy. Vin Santo, the classic sweet wine from Italy, is made from drying white grapes in the sun so the sugars get highly concentrated. It browns as it ages, giving it richness and positioning it between a white wine and a dessert wine. That tension between lightness and heavy sweetness makes it a good counterpart for the burnt, fresh, and spiced crème brûlée.
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