To properly enjoy Pots de Creme, we must all speak with our best French accent while we pretend to be somewhere in Paris drinking espresso, nibbling on cookies and savoring a melt-in-your-mouth delicious little dish of Eggnog Pots de Creme. (Do they even have eggnog in Paris? Whatever. Not the point.)
- Combine the cream, milk, 1/3 cup sugar, and nutmeg in a large saucepan. Whisk to combine and cook over medium high heat until little bubbles appear around the edge of the pan.
- Meanwhile, using an electric mixer, beat the egg yolks with the remaining 1/3 cup sugar until the mixture is light and fluffy.
- With the mixer running on medium high speed, slowly pour the hot cream mixture into the egg yolks in a thin, steady stream. If you pour it in too fast it will cause the eggs to scramble. Beating it into the eggs slowly tempers the yolks, creating a smooth custard. Be sure to scrape all the nutmeg from the pan into the egg mixture.
- Stir in the vanilla and rum extracts. Start with 1 tsp rum extract, taste, and add more if you like.
- Pour the mixture into a pitcher or a large measuring cup. Cover, and refrigerate for at least 8 hours, and up to 1 week.
- Before baking, strain the mixture through a fine mesh sieve. This will remove the ground nutmeg, which will have already flavored the custard, ensuring a creamy, smooth consistency.
- To bake, put a rack in the center of your oven and heat to 300 degrees. Set a 9×13 inch glass or ceramic baking dish on a baking sheet. This provides extra insulation so that the pots de creme cooks slowly and evenly. Gently stir the custard and pour into pots de creme pots, filing each to ½ inch of the top. Cover each pot with their lid. Fill the glass baking dish with warm water, allowing the water to come about ⅔ of the way up the sides of the pots de creme pots.
- Place in the oven and bake for 1 hour and 10 minutes to 1 hour and 40 minutes. You’ll know that the pots de creme is done if you remove one of the lids and shake the pot gently. The custard should be set, but jiggle slightly, like jell-o.
- Remove the pots from the hot water. (Tip: It can be tricky getting these little pots out of the hot water without burning yourself. I like to use a heavy duty rubber glove – the kind used for dishes and cleaning.)
- Remove the lids and sprinkle a bit of ground nutmeg over the tops of the custard. Replace the lids, allow the custard to cool to room temperature, then refrigerate for at least 6 hours before serving, and up to 3 days.
Keywords: pots de creme, custard, Christmas, holiday dessert, eggnog