EGGNOG POTS DE CRèME
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
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
EGGNOG POTS DE CREME
This special dessert can be made up to 24 hours ahead -- just store covered with plastic wrap in your refrigerator. To serve, top each dish with a couple of fresh raspberries and fresh mint leaves. Chilling time is not included in the prep or cook time.
Provided by Lvs2Cook
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a 2 quart saucepan, heat eggnog and half and half over medium low heat, stirring occasionally, until hot.
- In a medium bowl, beat egg yolks, cornstarch and rum extract with whisk.
- Stir a small amount of the hot eggnog mixture into the egg mixture to temper 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 141, Fat 9.1, SaturatedFat 5, Cholesterol 139.3, Sodium 46.3, Carbohydrate 10.6, Sugar 5.5, Protein 4.2
POTS DE CREME
Provided by Ree Drummond : Food Network
Time 20m
Yield 6 to 10 servings
Number Of Ingredients 7
Steps:
- Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
- Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
- Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.
EASY POTS DE CREME
A simplified version of pots de creme that is irresistible and takes no time to make!
Provided by Sarah James
Categories World Cuisine Recipes European French
Time 3h30m
Yield 8
Number Of Ingredients 8
Steps:
- Combine egg yolks, sugar, and salt in a blender. Blend until smooth. Add heavy cream and half-and-half; blend again. Add chocolate and vanilla extract and blend until chocolate is very finely chopped. Carefully pour hot coffee through the opening while blender is running; blend until chocolate is melted and smooth.
- Pour mixture into small serving dishes. Let cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours and up to 3 days.
Nutrition Facts : Calories 360.4 calories, Carbohydrate 29.6 g, Cholesterol 165.7 mg, Fat 24.5 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 14.5 g, Sodium 94.9 mg, Sugar 23.9 g
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- Meanwhile, using an electric mixer, beat the egg yolks with the remaining 1/3 cup sugar until the mixture is light and fluffy.
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- In a small saucepan, stir eggnog and half-and-half over medium heat until hot. Remove from heat before a simmer occurs.
- In a medium bowl, whisk together egg yolks, cornstarch and rum extract. Pour about 1/4 cup of heated eggnog mixture into the egg mixture and stir until just combined.
- Slowly pour egg mixture back into the heated eggnog mixture, stir until just combined. Place saucepan over medium heat, stir constantly until mixture begins to boil and thicken.
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