Eggnog Panna Cotta
Eggnog Panna Cotta has everything you love about the creamy holiday drink, but I've turned it into a luscious dessert. Skip the liquor if you want it to be alcohol-free.
Servings: servings
Ingredients
- 3 large eggs
- 1 egg yolk
- 4 oz granulated sugar (½ cup)
- ⅛ teaspoon table salt
- 12 oz whole milk (1 ½ cups)
- 8 oz heavy cream (1 cup)
- 2-4 oz brandy or bourbon or dark rum (¼ - ½ cup (adjust to taste))
- 1 tablespoon vanilla extract
- ¼ teaspoon fresh grated nutmeg
- 2 ½ teaspoons gelatin powder
Instructions
- In a small sauce pan whisk together 3 large eggs, 1 egg yolk, 4 oz granulated sugar and ⅛ teaspoon table salt. Slowly whisk in 12 oz whole milk. Heat the mixture over low heat, stirring constantly, until the mixture thickens and barely coats the back of a spoon.
- Strain the custard through a sieve into a bowl. Add 8 oz heavy cream, 2-4 oz brandy or bourbon or dark rum, 1 tablespoon vanilla extract¼ teaspoon fresh grated nutmeg. Cool completely then chill until ready to make the panna cotta.
- Spray four 8-oz ramekins or molds of your choice with cooking spray (do not use baking spray with flour added). Set the ramekins on a sheet pan lined with a paper towel (this will keep the ramekins from sliding around). If using glass serving dishes do not spray.
- Pour 2 cups of the cool eggnog in a cold saucepan. Sprinkle the gelatin over the eggnog, whisk it briefly to make sure there are no lumps, then let it bloom for 5 minutes.
- Heat the mixture over low heat, stirring constantly, until the gelatin is dissolved, about 5 minutes. Do not let the mixture come to a boil.
- Remove the pan from the heat and stir in the remaining eggnog.
- Divide the mixture evenly between the ramekins. Place the sheet pan in the refrigerator and chill for at least 4 hours or over night. The Panna Cotta can be made 2-3 days ahead.
- You can serve the Panna Cotta in the ramekins or use the tip of a paring knife to loosen the sides of the cream then turn the Panna Cotta out onto a serving plate. Serve with berries, sauce and/or a dollop of whipped cream sprinkled with a little more nutmeg.
Notes
Skip the liquor if you want an alcohol-free dessert. Don't use more than 1/2 cup or the dessert might not set.
Nutrition
Serving: 1serving | Calories: 465kcal | Carbohydrates: 35g | Protein: 11g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 246mg | Sodium: 175mg | Potassium: 238mg | Sugar: 35g | Vitamin A: 1214IU | Vitamin C: 0.3mg | Calcium: 168mg | Iron: 1mg