Best Eggnog Rum Gelatin Recipes

TRADITIONAL RUM EGGNOG RECIPE

Steps:

• Gather the ingredients.
• Separate the egg into two bowls.
• With a hand mixer , beat the yolk until creamy.
• Beat the egg white with 1 teaspoon sugar until soft peaks form.
• Slowly fold the egg white and yolk together using a spoon.
• In a separate bowl, beat the cream with the vanilla and almond extracts and the remaining 1 teaspoon of sugar until stiff peaks form. Add the rum and stir gently.
• Slowly fold the cream into the egg mixture.
• Serve immediately over ice, if you like, in a punch or martini glass .
• Garnish with grated nutmeg and cinnamon .

EGGNOG (SPIKED WITH RUM)

Steps:

• Mix egg yolks, 2 cups sugar, rum, and nutmeg together in a large bowl. Cover with plastic wrap and refrigerate 8 hours to overnight to "cure."
• Beat egg whites and remaining 1 cup sugar in a bowl using an electric mixer until firm peaks form. Fold in heavy cream. Fold in the egg yolk mixture. Beat in half-and-half until well combined. Pour into lidded jars or containers, refrigerate, and shake before serving.

EGGNOG GELATIN MOLD

Steps:

• In a large saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir 1 cup eggnog, sugar and nutmeg into gelatin mixture. Cook over medium-low heat until gelatin and sugar are dissolved, stirring occasionally. Add remaining eggnog. , Refrigerate until slightly thickened, about 1 hour. Fold in cream. Transfer to a 7-cup mold coated with cooking spray. Refrigerate for at least 4 hours or until firm., Meanwhile, for compote, in a saucepan, combine the sugar and water. Bring to a boil and stir until sugar is dissolved. Add the cranberries and boil for 5 minutes, stirring occasionally. Sprinkle gelatin over cold water; let stand for 1 minute. Stir into cranberry mixture until gelatin is dissolved. , Remove from the heat; stir in apple and walnuts. Transfer to a bowl and refrigerate for at least 2 hours. Serve with the eggnog gelatin.

EGGNOG RUM GELATIN

Steps:

• In a saucepan, sprinkle gelatin over the cold water and let sit 2 minutes. Bring just to a boil over medium-high heat, stirring until the gelatin is dissolved. Transfer to a bowl and add remaining ingredients, stirring until mixture is smooth.
• Pour into a 6-cup mold, or 6 1-cup ramekins. Refrigerate until set, 3-6 hours.
• Unmold and serve.

EGGNOG PIE

Steps:

• In a small bowl, sprinkle gelatin over water; let stand 1 minute. In a saucepan, combine the sugar, cornstarch and salt. Stir in eggnog until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in gelatin until dissolved. Remove from the heat; cool to room temperature. , Stir in extracts; fold in whipped cream. Pour into crust. Refrigerate until firm. If desired, dust pie with cinnamon or nutmeg.

EGGNOG CHEESECAKE III

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan.
• Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
• Preheat oven to 425 degrees F (220 degrees C).
• In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.
• Bake in preheated oven for 10 minutes.
• Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.