Eggnog Pots De Crème Recipes

Steps:

• In 2-quart saucepan, heat eggnog and half-and-half over medium-low heat, stirring occasionally, until hot.
• In medium bowl, beat egg yolks, cornstarch and rum extract with wire whisk. Stir a small amount of the hot eggnog mixture into egg mixture, then gradually stir egg mixture back into eggnog mixture in saucepan. Continue cooking over medium-low heat, stirring constantly, until mixture just begins to boil and thicken. Immediately remove from heat.
• Pour into 6 small serving dishes. Sprinkle with nutmeg. Refrigerate at least 8 hours until well chilled and set.

Steps:

• Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
• Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
• Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.

Steps:

• In a 2 quart saucepan, heat eggnog and half and half over medium low heat, stirring occasionally, until hot.
• In a medium bowl, beat egg yolks, cornstarch and rum extract with whisk.
• Stir a small amount of the hot eggnog mixture into the egg mixture to temper then gradually stir egg mixture back into eggnog mixture in saucepan.
• Continue cooking over medium low heat, stirring constantly, until mixture just begins to boil and thicken.
• Immediately remove from heat.
• Pour into 6 small serving dishes.
• Sprinkle with nutmeg.
• Refrigerate at least 8 hours until well chilled and set.

Steps:

• Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
• Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
• Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.