Print Recipe

Eggnog Pots de Creme



  • 1 cup whole milk
  • 1 cup heavy cream
  • 6 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 3 egg yolks
  • 1 egg
  • 1/4 to 1/2 teaspoon ground nutmeg
  • Pinch of ground cloves
  • 1 teaspoon dark rum, optional
  • 1 teaspoon brandy, optional


  1. Heat oven to 300 degrees F.
  2. Over medium heat in a medium heavy-bottom saucepan, bring milk, cream and sugar just to a boil. Remove from heat; stir in vanilla extract and let sit for 10 minutes.
  3. In a medium bowl, with fork, mix together yolks and egg just to break them up without incorporating a lot of air. Slowly add the milk, mixture, stirring with wooden spoon. Strain mixture through sieve into a pitcher; stir in nutmeg, cloves, rum and brandy, if using. Let mixture rest, without stirring, for 1 minute. Skim off any bubbles or foam remaining on surface.
  4. Pour scant 1/2 cups of mixture into six (4 ounce) pots de creme cups or 3-inch ramekins. Set custards in a baking dish; fill dish with very hot tap water to come about 2/3 up sides of cups. If using pots de creme cups, cover with lids; otherwise cover pan with foil.
  5. Bake for 50-60 minutes or until custards are set.
  6. Remove from oven and water bath to cooling rack. Cool to room temperature; cover and refrigerate 3 hours or overnight.
  7. Serve lightly chilled.

Makes 6 servings.

Posted by Tiffany at Recipe Goldmine 12/19/2001 12:12 pm.


Widget is loading comments...

Recipe Goldmine



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.