Go Back
–+ servings
EGGNOG POTS DE CRÈME

EGGNOG POTS DE CRÈME

Indulge in holiday tradition with a luxurious twist! These creamy eggnog pots de crème are infused with warm spices, a touch of brandy, and a hint of nutmeg. Topped with a dollop of fluffy whipped cream, they're the perfect elegant dessert for special occasions...can be made a day in advance for easy entertaining!
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Chilling Time 4 hours
Total Time 5 hours
Course Dessert
Servings 6 Servings
Calories 505 kcal

Ingredients
  

  • 1.5 cup heavy cream
  • 1 cup milk
  • ½ cup caster sugar (superfine)
  • 1 vanilla bean, split and seeds removed (or 1 tsp pure vanilla extract)
  • 1.5 Tbsp dark rum
  • 1 Tbsp brandy
  • 6 egg yolks

To garnish

  • 1 cup heavy cream
  • 2-3 tsp icing sugar (confectioner’s sugar), to taste
  • 1 Tbsp brandy (optional)
  • Grated nutmeg or nutmeg powder, to serve

Instructions
 

  • Preheat oven to 150°C (300°F). Put a jug of water onto boil. Place six ramekins (3/4 cup capacity) into a large, deep baking dish. It helps to put a folded tea-towel into the dish first to keep the dishes steady.
  • Add the sugar, milk, first measure of cream, vanilla bean and seeds to a medium sized saucepan and stir over a medium low heat, until the sugar has dissolved and the mixture is scalding (just prior to the boil). Remove pan from heat.
  • Whisk the yolks in a bowl until thick and pale, then add a little of the hot cream mixture, whisking constantly (this tempers the yolks and ensures they don’t curdle). Pour the remaining cream in a fine stream, whisking until well combined. Add the rum and brandy and whisk to combine. Remove the vanilla bean and strain the mixture into a pourable jug.
  • Divide the mixture evenly between the dishes, then carefully pour enough hot water into the baking dish to reach about half way up the sides of the ramekins. Cover the whole dish loosely with foil and carefully put the roasting pan into the oven, centre rack.
  • Bake until set around the edges and a bit jello-like in the middle (around 35-45 minutes), then carefully take the ramekins out of the water bath and place on a rack to cool. Once completely cool, place in the fridge (loosely covered with foil) and chill at least 4 hours or preferably overnight, during which time they will firm up.
  • About 10-15 minutes prior to serving, take the pots de crème out of the fridge – I find if you take the chill off these custards, the flavour is better. Whip the second measure of cream until it just gets to soft peak stage (don’t overwhip – you want the cream to only just hold its shape). Add the icing sugar and brandy (if using) and gently combine. Place a generous dollop of the cream on top of the custards and grate a little nutmeg over top.

Nutrition

Calories: 505kcalCarbohydrates: 23gProtein: 7gFat: 42gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 311mgSodium: 51mgPotassium: 175mgSugar: 23gVitamin A: 1783IUVitamin C: 1mgCalcium: 139mgIron: 1mg
Keyword Eggnog, Eggnog Pots De Creme
Tried this recipe?Let us know how if you liked it in the comments below!