• sariahsebastian

Day Six: Eggnog Pots de Creme

It’s Day Six of The Twelve Days of Recipes! We’re halfway there and I don’t know about you, but I’m ready for something lighter. Cakes and cookies are great, but to be honest, I can only take so much. (Especially when that’s what everyone gives you as well!)


Well that’s where these Eggnog Pots De Crème come in! They’re surprisingly light and airy and such a special, different kind of treat for the holidays. Another great thing about them is they’re SO easy to make! You’ll spend maybe 10-20 minutes prepping them and then the rest of the time involved is inactive; it’s just what we need during the busy holidays! They’re perfect to make ahead of time for a dinner party because they can stay in the fridge, wrapped up, up to three days!



I hope you enjoy these Eggnog Pots De Crème! If you make them and post a picture on Instagram don’t forget to tag me so I can see.


Eggnog Pots De Crème

Yeild:4

Prep time: 10-20 mins

Inactive time: 2hrs 40mins


Ingredients:

1 cup heavy cream

1 cup eggnog

1/ 2 tsp cinnamon

1/ 4 tsp nutmeg

3 egg yolks

3 tbsp sugar

Pinch salt


Method:

1. Preheat oven to 300 degrees Fahrenheit.

2. Bring cream, eggnog, cinnamon and nutmeg to a boil in a small saucepan. Remove from heat once it reaches a boil.

3. Whisk egg yolks, sugar and salt in a medium or large bowl. Once incorporated, whisk the mixture constantly while slowly pouring in the cream mixture. (If you don’t whisk constantly and do it slowly your eggs will scramble!)

4. Pour the liquid through a sieve and into a measuring jug. There will still be cinnamon and nutmeg going through the sieve and this is fine.

5. Evenly distribute the liquid between four ramekins. If you want to weigh them to make them very even it will be about 3.5oz liquid per ramekin.

6. Set the filled ramekins into a large roasting pan and pour enough hot water into the roasting pan to go halfway up the ramekins. Cover the pan with aluminum foil and poke a few holes in the foil.

7. Bake on the center rack of the oven for 30-40 minutes, until the edges are lightly set but the center is still jiggly.

8. Cool the ramekins on a wire rack and then refrigerate for at least two hours.

9. Enjoy!

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