EGGNOG POTS DE CRèME

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Eggnog Pots de Crème image

Invest just 15 minutes in this eggnog-flavored custard, then forget it in the fridge for at least 8 hours. It's a decadent finish for any holiday meal.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 8h15m

Yield 6

Number Of Ingredients 6

1 1/2 cups dairy eggnog
1/2 cup half-and-half
3 egg yolks
2 teaspoons cornstarch
1/2 teaspoon rum flavor
Ground nutmeg

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.

Nutrition Facts : Calories 80, Carbohydrate 4 g, Cholesterol 155 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 4 g, TransFat 0 g

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