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Back to Recipe List	* Exported from MasterCook * Eggnog Pots-de-Creme Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : FareShare Gazette December 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Custard: 1 1/2 cups eggnog 3 egg yolks 1/2 tablespoon sugar -- or to taste 1 pinch ground nutmeg Whipped Cream: 1 cup heavy cream 1 tablespoon sugar -- optional 1 pinch ground nutmeg Preheat oven to 325F. Custards: Add sugar to the eggnog and heat it over medium heat until tiny bubbles form around the edges of the pan. In a separate bowl, beat the egg yolks until smooth. In droplets, drizzle in the eggnog mixture into the eggs, whisking vigorously the entire time (by the time you've added half of the eggnog to the eggs, you can go ahead and pour in the rest). Sprinkle with nutmeg. Pour into 3 individual ramekins through a fine-mesh sieve (this is really important to assure that your custard is smooth). Place the ramekins into a larger baking dish and fill it with warm (not hot) tap water to come halfway up the cups. Place into a 325-degree F. oven and bake until the custards are set (that is, until the centers are no longer wobbly), about 20 to 25 minutes. Remove from the water bath and let cool to room temperature, then chill uncovered in the fridge for several hours to allow the custards to firm up. Meanwhile, whip cream together with sugar and nutmeg and spread on top of the cold custards. Sprinkle with extra nutmeg and allow everything to chill together a while longer. You won't believe how good it is! NOTES: "The thing is, I bought a couple of quarts [of eggnog] the other day and I just kept thinking that there's gotta be something special I could make with it! Pots-de-creme, a kind of a baked custard, seemed like the thing to do. I also briefly considered eggnog creme-brulee, but then decided that the sugary crust would take away from the whole 'home for the holidays' theme, opting for a nutmeg-flavored whipped cream instead." Publication: GirlsGuideToButter.com Exported from A Cook's Books - Recipe Management for Macintosh. Contributed to the FareShare Gazette Recipe Challenge by Sue; 18 December 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 528 Calories; 44g Fat (73.8% calories from fat); 9g Protein; 26g Carbohydrate; trace Dietary Fiber; 396mg Cholesterol; 113mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 8 1/2 Fat; 1 1/2 Other Carbohydrates.

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