Recipe for cooking eggnog pots de creme

Desserts to Go with Coffee and Tea :: Souffles and Puddings

Eggnog Pots de Creme

Posted by Tiffany at recipegoldmine.com 12/19/2001 12:12 pm

Makes approximately 6 servings.

1 c. whole milk
1 c. heavy cream
6 Tbsp. sugar
1 tsp. vanilla extract or flavoring
3 egg yolks
1 egg
1/4 to 1/2 tsp. ground nutmeg
Pin. of ground cloves
1 tsp. dark rum, optional
1 tsp. brandy, optional

Preheat oven to 300 degrees F.

Over med. heat in a med. heavy-bottom saucepan, bring milk, cream and sugar just to a boil. Remove from heat; stir in vanilla extract or flavoring and let sit for 10 mins..

In a med. bowl, with fork, mix together yolks and egg just to break them up without incorporating a lot of air. Slowly add the milk, mixture, stirring with wooden spoon. Strain mixture through sieve into a pitcher; stir in nutmeg, cloves, rum and brandy, if using. Let mixture rest, without stirring, for 1 min.. Skim off any bubbles or foam remaining on surface.

Pour scant 1/2 c. of mixture into six (4 ounce) pots de creme c. or 3-in. ramekins. Set custards in a baking dish; fill dish with very hot tap water to come about 2/3 up sides of c.. If using pots de creme c., cover with lids; otherwise cover pan with foil. Bake 50-60 mins. or until custards are set. Remove from oven and water bath to cooling rack. Cool to room temperature; cover and refrigerate 3 hours or overnight. Serve lightly chilled.