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Eggnog Pots de Crème
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Prep Time:
15 minutes
Total Time:
8 hours 15 minutes
Whisk up quick eggnog custard, chill for 8 hours for a decadent holiday treat.
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
Instructions:
  • In a 2-quart saucepan, gently warm eggnog and half-and-half over medium-low heat, stirring occasionally, until steaming hot.
  • In a medium bowl, whisk together egg yolks, cornstarch, and rum extract until smooth. Slowly add a small amount of the hot eggnog mixture to the egg mixture, then pour the egg mixture back into the saucepan with the rest of the eggnog. Cook over medium-low heat, stirring constantly, until the mixture thickens and just starts to boil. Remove from heat promptly.
  • Divide the mixture among 6 small serving dishes, then dust with nutmeg. Chill in the refrigerator for at least 8 hours until firm and perfectly chilled.

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