Toffee Panna Cotta

1. 1

   In a cup, sprinkle gelatin over cold water.

2. 2

   In a 2-quart saucepan, heat 2 cups eggnog until just bubbling.

3. 3

   Remove from heat; stir in gelatin to dissolve.

4. 4

   Divide among 6 (4-ounce) custard cups.

5. 5

   Refrigerate until set, at least 4 hours.

6. 6

   In a 2-quart saucepan, heat brown sugar and butter on medium until bubbling, stirring.

7. 7

   Stir in 2 tablespoons eggnog, salt, and walnuts.

8. 8

   Spoon over panna cotta.

* Per serving · 4 servings · Values may vary.

No additional tips available.