Enjoy the Rich Creamy taste of Spiked Eggnog in a Pots de Crème fashion that takes Minutes to Make. No-bake, Flourless, Custard Made to Impress!
Oh, the traditional eggnog during this time of the year! Isn’t it wonderful?
During the holidays as a child, I never understood the rave about this drink. My best guess as to why may be from the adults’ habit of spiking it with rum in which my youngin’ self cringed at the first taste. Now… it’s completely different! Adding the rum is a must! And just by the sight of the eggnog carton behind the glass doors of the fridges in the supermarket, puts a smile on my face. I get a little excited inside; it’s the start of Christmas!
If you’re looking to find a super easy, no bake, dessert to serve a small crowd for the holiday, you’ve stumbled upon it. Just as I have when looking what to do with the remaining eggnog I had in the fridge.
I wasn’t raised with my family trying homemade desserts. If anything was homemade, it was the classic chocolate or vanilla boxed cake mix. Nothing wrong with the boxed kind. Just saying, truth be told, creativity on the sweet-front wasn’t really there so testing something with eggnog would have never been a thought.
And with a little help of my girl, Betty Crocker (you know she’s my go-to!), I stumbled across a fantastic recipe, her Eggnog Pots de Crème.
Can we be honest for a minute? Is it me or does the little accent above the “e” in crème make this dessert sound fancy as heck thus, difficult to make? Or perhaps because pots de crème is French, this automatically sounds complex? If your answer is yes, I know how you feel. I felt the same and trust me, I after doing this, I was amazed with its simplicity.
Simply put, pots de crème is plural for pot of custard. Side note: aren’t the little pots adorable?! Love them. You can make this dessert in glass jars since the oven is not needed but because these dishes resemble much like a pot, I just had to use these.
If you can boil water, you can do this as it’s the equivalent of making any other custard. What’s great is this can be made the night before, chilled and served straight from fridge to table in a second! Portion sizes are small which makes you feel guilt-free. On the other hand, if you want to serve a larger amount or for more than 6 people, you can simply double the recipe without a hitch!
- 1 1/2 cups eggnog
- 1/2 cup half-and-half
- 3 egg yolks
- 2 teaspoons cornstarch
- 1 teaspoon rum extract
- Ground nutmeg
- Fresh raspberries, optional
- Fresh mint sprigs, optional
- In a small saucepan, stir eggnog and half-and-half over medium heat until hot. Remove from heat before a simmer occurs.
- In a medium bowl, whisk together egg yolks, cornstarch and rum extract. Pour about 1/4 cup of heated eggnog mixture into the egg mixture and stir until just combined.
- Slowly pour egg mixture back into the heated eggnog mixture, stir until just combined. Place saucepan over medium heat, stir constantly until mixture begins to boil and thicken.
- Using a fine mesh sieve over a medium bowl, sieve eggnog mixture; discard any lumps. Immediately pour mixture into 6 (2 oz) ramekins or small glass custard cups.
- Refrigerate for 8 hours* or until set. Once set, sprinkle nutmeg over the top and garnish with fresh mint leaves and raspberries.
*Custard may set very quickly.
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Recipe Source: www.urbanbakes.com
Eggnog Pots de Crème recipe adapted from p. 69 of Betty Crocker Best Thanksgiving Recipes cookbook.
Did you make this recipe? I’d love to see! Tag @urbanbakes on Instagram or Twitter and hashtag it #urbanbakes.