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Eggnog Pots de Creme

RG

Ingredients

  • 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

Instructions

  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.




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