Eggnog Pots De Creme Recipes
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
TRINIDAD'S PONCHE-DE-CREME (PUNCH WITH CREAM)
Trinidad's traditional Christmas drink. It's got quite a kick if you use just the right amount of Rum.
Provided by CRYSTAL_CLARE
Categories World Cuisine Recipes Latin American Caribbean
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- In a large bowl, beat eggs and lime zest using an electric mixer until light and fluffy. Gradually pour in the condensed milk while continuing to mix, and then pour in the evaporated milk.
- Stir in the rum and bitters, and sprinkle with nutmeg. Transfer to a bottle and chill for at least 1 hour before serving. Serve over crushed ice.
Nutrition Facts : Calories 857.7 calories, Carbohydrate 119.4 g, Cholesterol 75.8 mg, Fat 19.5 g, Fiber 0.1 g, Protein 17.7 g, SaturatedFat 12.2 g, Sodium 283.7 mg, Sugar 109.9 g
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
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EGGNOG POTS DE CRèME - URBAN BAKES
From urbanbakes.com
- 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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- 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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