Preheat the oven to 325ºF and set 4 small ramekins into a casserole dish. Set aside.

Scoop the eggnog ice cream into a microwave-safe bowl and microwave for 40 seconds to 1 minute or until the ice cream is melted (but not boiling). Stir the ice cream until smooth.

Add the egg yolks to the melted ice cream and whisk until the ice cream and eggs are combined. Add the vanilla extract and whisk again.

Pour the ice cream mixture into the ramekins and then pour about ½-inch to 1-inch of water into the bottom of the casserole dish so that the ramekins are sitting in water.

Place the creme brulee into the oven on a middle rack and bake for 35-40 minutes or until the tops begin to bubble.

Remove the ramekins from the oven and let them sit for 10 minutes. Then, place the ramekins in the refrigerator for 1 hour to cool.

When the creme brulee has cooled, sprinkle ½ teaspoon of sugar on top of each creme brulee. Use a kitchen torch to carefully broil the sugar until golden brown. Let the creme brulee sit for 5 minutes before eating to allow the top to harden.

Crack the top of the creme brulee with a spoon and enjoy.