Eggnog Pots De Creme

1. 1

   Preheat oven to 300F Over medium heat in a med heavy bottomed saucepan, bring milk, cream and sugar just to a boil.

2. 2

   Remove from heat; stir in vanilla and let sit for 10 minutes.

3. 3

   In a med.

4. 4

   bowl, with fork, mix together yolks and egg just to break them up without incorporating a lot of air.

5. 5

   Slowly add the milk, mixture, stirring with wooden spoon.

6. 6

   Strain mixture through sieve into a pitcher; stir in nutmeg, cloves, rum and brandy, if using.

7. 7

   Let mixture rest, without stirring, for 1 minute.

8. 8

   Skim off any bubbles or foam remaining on surface.

9. 9

   Pour scant 1/2 cups of mixture into six (4 ounce) pots de creme cups or 3-inch ramekins.

10. 10

    Set custards in a baking dish; fill dish with very hot tap water to come about 2/3 up sides of cups.

11. 11

    If using pots de creme cups, cover with lids; otherwise cover pan with foil.

12. 12

    Bake 50-60 minutes or until custards are set.

13. 13

    Remove from oven and water bath to cooling rack.

14. 14

    Cool to room temperature; cover and refrigerate 3 hours or overnight.

15. 15

    Serve lightly chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.