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Eggnog Pots de Crème | URBAN BAKES

Eggnog Pots de Crème

  • Author: Connie
  • Total Time: 8 1/2 hours
  • Yield: 6 pots de crème 1x


Enjoy the Rich Creamy taste of Spiked Eggnog in a Pots de Crème fashion that takes Minutes to Make.  No-bake, Flourless, Custard Made to Impress!


  • 1 1/2 cups eggnog
  • 1/2 cup half-and-half
  • 3 egg yolks
  • 2 teaspoons cornstarch
  • 1 teaspoon rum extract
  • Ground nutmeg
  • Fresh raspberries, optional
  • Fresh mint sprigs, optional



  1. In a small saucepan, stir eggnog and half-and-half over medium heat until hot. Remove from heat before a simmer occurs. 
  2. 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. 
  3. 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. 
  4. Using a fine mesh sieve over a medium bowl, sieve eggnog mixture; discard any lumps.  Immediately pour mixture into 6 (2 oz) ramekins or small glass custard cups.  
  5. Refrigerate for 8 hours or until set.  Once set, sprinkle nutmeg over the top and garnish with fresh mint leaves and raspberries.
  • Prep Time: 20 minutes
  • Cook Time: 8 minutes
  • Cuisine: French
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