Eggnog Pots De Crème Recipes
EGGNOG POTS DE CRèME
Invest just 15 minutes in this eggnog-flavored custard, then forget it in the fridge for at least 8 hours. It's a decadent finish for any holiday meal.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 8h15m
Yield 6
Number Of Ingredients 6
Steps:
- In 2-quart saucepan, heat eggnog and half-and-half over medium-low heat, stirring occasionally, until hot.
- In medium bowl, beat egg yolks, cornstarch and rum extract with wire whisk. Stir a small amount of the hot eggnog mixture into egg mixture, then gradually stir egg mixture back into eggnog mixture in saucepan. Continue cooking over medium-low heat, stirring constantly, until mixture just begins to boil and thicken. Immediately remove from heat.
- Pour into 6 small serving dishes. Sprinkle with nutmeg. Refrigerate at least 8 hours until well chilled and set.
Nutrition Facts : Calories 80, Carbohydrate 4 g, Cholesterol 155 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 4 g, TransFat 0 g
EGGNOG POTS DE CREME
This special dessert can be made up to 24 hours ahead -- just store covered with plastic wrap in your refrigerator. To serve, top each dish with a couple of fresh raspberries and fresh mint leaves. Chilling time is not included in the prep or cook time.
Provided by Lvs2Cook
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a 2 quart saucepan, heat eggnog and half and half over medium low heat, stirring occasionally, until hot.
- In a medium bowl, beat egg yolks, cornstarch and rum extract with whisk.
- Stir a small amount of the hot eggnog mixture into the egg mixture to temper then gradually stir egg mixture back into eggnog mixture in saucepan.
- Continue cooking over medium low heat, stirring constantly, until mixture just begins to boil and thicken.
- Immediately remove from heat.
- Pour into 6 small serving dishes.
- Sprinkle with nutmeg.
- Refrigerate at least 8 hours until well chilled and set.
Nutrition Facts : Calories 141, Fat 9.1, SaturatedFat 5, Cholesterol 139.3, Sodium 46.3, Carbohydrate 10.6, Sugar 5.5, Protein 4.2
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EGGNOG POTS DE CREME {LITTLE POTS OF EGGNOG CUSTARD}
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- Combine the cream, milk, 1/3 cup sugar, and nutmeg in a large saucepan. Whisk to combine and cook over medium high heat until little bubbles appear around the edge of the pan.
- Meanwhile, using an electric mixer, beat the egg yolks with the remaining 1/3 cup sugar until the mixture is light and fluffy.
- With the mixer running on medium high speed, slowly pour the hot cream mixture into the egg yolks in a thin, steady stream. If you pour it in too fast it will cause the eggs to scramble. Beating it into the eggs slowly tempers the yolks, creating a smooth custard. Be sure to scrape all the nutmeg from the pan into the egg mixture.
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- In a small saucepan, stir eggnog and half-and-half over medium heat until hot. Remove from heat before a simmer occurs.
- In a medium bowl, whisk together egg yolks, cornstarch and rum extract. Pour about 1/4 cup of heated eggnog mixture into the egg mixture and stir until just combined.
- Slowly pour egg mixture back into the heated eggnog mixture, stir until just combined. Place saucepan over medium heat, stir constantly until mixture begins to boil and thicken.
- Using a fine mesh sieve over a medium bowl, sieve eggnog mixture; discard any lumps. Immediately pour mixture into 6 (2 oz) ramekins or small glass custard cups.
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