Eggnog Pots De Creme Recipes

EGGNOG POTS DE CRèME

Eggnog Pots de Crème image

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

Ingredients

1 1/2 cups dairy eggnog
1/2 cup half-and-half
3 egg yolks
2 teaspoons cornstarch
1/2 teaspoon rum flavor
Ground nutmeg

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

Eggnog Pots De Creme image

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

Ingredients

1 1/2 cups dairy eggnog
1/2 cup half-and-half
3 egg yolks
2 teaspoons cornstarch
1/2 teaspoon rum extract
freshly ground nutmeg

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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