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Eggnog Pots de Crème

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Betty Crocker Kitchens
Updated Sep 30, 2009
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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.

Eggnog Pots de Crème

  • Prep Time 15 min
  • Total 8 hr 15 min
  • Servings 6
  • Ingredients 6
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Ingredients

  • 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

Instructions

  • Step 
    1
    In 2-quart saucepan, heat eggnog and half-and-half over medium-low heat, stirring occasionally, until hot.
  • Step 
    2
    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.
  • Step 
    3
    Pour into 6 small serving dishes. Sprinkle with nutmeg. Refrigerate at least 8 hours until well chilled and set.

Nutrition

80 Calories
5g Total Fat
4g Protein
4g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
80
Calories from Fat
45
Total Fat
5g
7%
Saturated Fat
1 1/2g
9%
Trans Fat
0g
Cholesterol
155mg
52%
Sodium
40mg
2%
Potassium
95mg
3%
Total Carbohydrate
4g
1%
Dietary Fiber
0g
0%
Sugars
4g
Protein
4g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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