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 Eggnog Pots de Creme

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Number of posts : 2606
Age : 49
Registration date : 2008-09-25

PostSubject: Eggnog Pots de Creme   February 18th 2010, 9:55 am

1 cup whole milk

1 cup heavy cream

6 tablespoons sugar

1 teaspoon vanilla

3 egg yolks

1 egg

1/4 to 1/2 teaspoon ground nutmeg

Pinch of ground cloves

1 teaspoon dark rum, optional

1 teaspoon brandy, optional

Preheat oven to 300 degrees. Over medium heat in a medium 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 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.

Pour scant half-cups of mixture into six 4-ounce pot de creme cups or 3-inch ramekins. 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 creme cups, cover with lids; otherwise cover pan with aluminum foil.

Bake 50 to 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.

6 servings.

A hungry stomach seldoms scorns plain food.
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