Recipes
Ingredients
Conversions
Gram Conversions
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
Videos
Popular Features:
Cooking Videos
Join now!
Sign In
View Cart
Recipes
Ingredients
Conversions
Gram Conversions
Gram Conversion Calculators
Grams To Cups Conversions
Gram Conversions - Ingredients By Category
Gram Calculator - Simple
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
g
Recipes
Eggnog Pots de Creme
Eggnog Pots de Creme
Eggnog Pots de Creme
photo credit: Ev Thomas
This is a simple pots de creme recipe made with whole milk, cream, sugar, vanilla, eggs, nutmeg and cloves.
Recipe By:
Recipe Goldmine
Prep
N/A
|
Total
N/A
|
Serves
6
Print
0
1
2
3
4
5
Be the first to rate!
0
Browse More In
Pots de Creme
Email
Ingredients
1
C
whole milk
1
C
heavy cream
6
T
sugar
1
tsp
vanilla
3
egg
yolks
1
egg
1/4 - 1/2
tsp
ground nutmeg
pinch of ground cloves
1
tsp
dark rum, optional
1
tsp
brandy, optional
Instructions
Preheat oven to 300F. Over medium heat in a med heavy bottomed saucepan, bring milk, cream and sugar just to a boil. Remove from heat; stir in vanilla and let sit for 10 minutes.
In a med. 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.
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. Bake 50-60 minutes or until custards are set. Remove from oven and water bath to cooling rack. Cool to room temperature; cover and refrigerate 3 hours or overnight. Serve lightly chilled.
Reviews
[0]
Please login to submit a review
Be the first to review this!
You May Also Like
Orange Pumpkin Pots de Creme
Light Vanilla Pots de Creme
Zuni Cafe Chocolate Pots de Creme
Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
Featured Recipes
Char Siu Pork Chops with Black Bean Sauce and Stir-Fried Vegetables
Pork chops in a rich, flavorful sauce served with yard long beans, garlic and bell peppers.
Luscious Thai Chicken Pineapple Curry
Luscious Thai Chicken Pineapple curry and the 5 flavors of Thai cuisine explained.
Mussels In Coconut Milk Curry
Recipe combines fresh mussels, groundnut oil, Thai green curry paste, turmeric, coconut milk, kaffir lime leaves, palm sugar, basil leaves.
Nam Prik Pao - Thai Chile Paste
Here is a Thai Chile Paste recipe to make at home if you don't have east access to Thai products or you just prefer to make your own.