Eggnog Pots de Creme

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This is a simple pots de creme recipe made with whole milk, cream, sugar, vanilla, eggs, nutmeg and cloves.
Recipe By: Recipe Goldmine
  • PrepN/A |
  • TotalN/A |
  • Serves 6


    • 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


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.
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