This is great for a holiday dinner!! I got this recipe from Betty Crocker.

Eggnog Pots de Crème

1 ½ C dairy eggnog
½ C half-and-half
3 egg yolks
2 tsp cornstarch
½ tsp rum, or rum flavor
Ground nutmeg

In a 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 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.

6 servings

Return to main recipes page