Eggnog Pots de Crème

California Milk Advisory Board
  • Yield: servings


1cup Real California Whole Milk
1cup heavy cream
6tablespoons sugar
1tablespoon vanilla
3 grams egg yolks
1 gram egg
1tablespoon to 1/2 teaspoon ground nutmeg
1teaspoon each; dark rum and brandy, optional


  1. Preheat oven to 300F.
  2. Over medium heat in a medium heavy-bottomed saucepan, bring Real California Milk, cream and sugar just to a boil. Remove from heat; stir in vanilla and let sit for 10 minutes.
  3. In medium bowl, with fork, mix together yolks and egg just to break them up without incorporating a lot of air. Slowly add milk mixture, stirring with wooden spoon. Strain mixture through sieve into a pitcher; stir in nutmeg, cloves, and, if desired, rum and brandy. Let mixture rest, without stirring, for 1 minute. Skim off any bubbles or foam remaining on surface.
  4. Pour scant 1/2 cup of mixture into 6 (4-ounce) pots de crème cups or 3-inch ramekins.
  5. Set custards in a baking dish; fill dish with very hot tap water to come about two-thirds up sides of cups. If using pot de créme cups, cover with lids; otherwise, cover pan with aluminum foil.
  6. Bake 50 to 60 minutes or until custards are set. Remove from oven and water-bath to cooling rack.
  7. Cool to room temperature; cover and refrigerate 3 hours or overnight. Serve lightly chilled.
Recipe by Flo Baker, courtesy of the California Milk Advisory Board
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