These eggnog pots de crème are the perfect way to marry the traditional custardy French dessert with the flavors of an American Christmas tradition.
These little eggnog custardy desserts are the perfect dessert for entertaining. They're simple to make, with just a few ingredients. Plus, you can easily make these ahead of time.
Pots de crème are a classic French dessert that are essentially baked custard made with cream, milk, egg yolks, sugar, and flavorings. It's been one of my favorite little make-ahead desserts. Some of my favorite flavors include chocolate espresso, chocolate, and butterscotch.
With the holidays coming, why not make pots de crème with the flavors of eggnog.... nutmeg, vanilla, and brandy?
Pots de crème are similar to crème brûlée, but without the burnt sugar on top. They are baked in individual containers such as ramekins, mason jars, jelly jars, or custard cups, and then chilled in the refrigerator.
If you are hosting a dinner party, pots de crème are a simple but elegant make-ahead dessert.
These are actually lighter than a glass of eggnog!
Ingredients:
Egg yolks. You can save the egg whites for macarons, meringues, or for adding to scrambled eggs.
Granulated sugar.
Vanilla extract or vanilla bean paste.
Ground nutmeg. I love grating my own from whole nutmeg. It's so much fresher and fragrant.
Half and half.
Brandy. You'll just need a tablespoon. You can also substitute bourbon or rum.
Sweetened whipped cream for serving.
Tips and Tricks for Making Pots de Crème:
Tempering the Eggs:
Once you've heated the half and half and brandy, you will need to incorporate it into the whisked eggs and sugar. You will need to incorporate it slowly while whisking contantly. Otherwise, you might end up with scrambled eggs.
After you've incorporated all of the half and half, pour the mixture through a sieve to strain any solids that may have formed. If you have any, push them through the sieve to smooth them out.
Baking the Custards:
Bake the custards in a water bath. This will help bake them evenly and prevent them from turning into baked eggs or omelets. Be sure to use a light colored pan too, or the custards will cook too quickly and coagulate into scrambled eggs.
You will know that the pots de crème are done when they reach an internal temperature of 175 degrees F.
Once you've baked the custards, let them cool to room temperature and then refrigerate them for at least four hours.
In the meantime, prepare sweetened whipped cream for topping when you serve the desserts.
You can keep the prepared whipped cream in the refrigerator for up to a day or two if you use powdered sugar, which will help stabilize it.
Equipment You May Need:
I used six ounce Pyrex custard cups, but any oven proof glass or ceramic individual baking dishes, such as ramekins or mason jars.
I also used a 2 quart glass measuring cup and a sieve for straining the custard mixture.
More Eggnog Recipes You May Also Enjoy:
More Christmas Sweets Recipes:
- Easy Peasy Christmas Pear Bundt Cake from A Day in the Life on the Farm
- Eggnog Pots de Crème from Karen's Kitchen Stories
- Gingerbread Spiced Sourdough Donuts from That Recipe
- Spiced Mincemeat Macaron from A Kitchen Hoor's Adventures
Eggnog Pots de Crème
Ingredients
- 6 large egg yolks, room temperature
- 1/4 cup (50 grams) granulated sugar
- 1 1/2 teaspoons vanilla extract or vanilla bean paste, divided
- 3/4 teaspoons freshly ground nutmeg, plus more for garnish
- 1/2 teaspoon (1.5 grams) kosher salt
- 2 1/2 cups half and half
- 1 tablespoon brandy
- 1/2 cup heavy whipping cream
- 1/4 cup sifted confectioner's sugar
Instructions
- Heat your oven to 325 degrees F.
- In a medium bowl, whisk together the egg yolks, granulated sugar, 1 teaspoon of the vanilla, the nutmeg, and the salt.
- In a medium saucepan, cook the half and half and brandy over low heat until steam begins to rise from the pan. Do not bring to a simmer.
- Very slowly, pour the half and half mixture into the egg mixture, whisking constantly, until incorporated.
- Pour the entire mixture through a mesh sieve/strainer into a 2-quart measuring cup and press any solids through the sieve.
- Divide the mixture among the custard cups. Place the cups into a roasting or 13 by 9 inch baking pan, and fill the pan with hot water so that the water is 1 inch deep. Loosely cover the pan and desserts with foil.
- Bake the pots de crème for 50 to 55 minutes, until they reach an interior temperature of 170 degrees F and are firm on the outside but jiggly on the inside.
- Cool the custards on a wire rack to room temperature and then chill in the refrigerator, uncovered, for four hours.
- To make the whipped cream, combine the heavy cream, confectioner's sugar, and the rest of the vanilla together in a mixing bowl and whip with a hand mixer to medium peaks.
- Top each custard with the whipped cream and garnish with grated nutmeg.
Nutrition Facts
Calories
298Fat (grams)
23 gSat. Fat (grams)
13 gCarbs (grams)
22 gFiber (grams)
0 gNet carbs
15 gSugar (grams)
14 gProtein (grams)
6 gCholesterol (grams)
241 mgRecipe adapted from Bake From Scratch Magazine, November/December, 2023.
Oh yum! I'd choose these over a glass of eggnog any day!
ReplyDeleteThis is a great idea for the holidays Karen. Thanks.
ReplyDeleteI've made chocolate pot de crème but not eggnog. And I am totally team eggnog! These look super creamy and delicious.
ReplyDelete