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Eggnog Pots de Creme Recipe

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This recipe for Eggnog Pots de Creme, by , is from Mitchell Family & Friends Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lorayne Mitchell
Added: Tuesday, October 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. dairy eggnog
1/2 c. half & half
3 egg yolks
2 t. cornstarch
1/2 t. rum flavoring
ground nutmeg

Directions:
Directions:
In 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 meium-low heat, stirring constantly, until mixture just begins to boil and thicken. Immediately remove from heat.

Pour into 5 small serving dishes. Sprinkle with nutmeg. Refrigerate at least 8 hours, until well chilled and set.

Number Of Servings:
Number Of Servings:
4-5
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
You can make this dessert up to 24 hours ahead. Just cover each dish with plastic wrap and refrigerate. Makes a very pretty holiday dessert in small dessert cups topped with a couple of
raspberries and fresh mint leaves. Looks & tastes fancy but is so easy to make!

 

 

 

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