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FareShare Gazette Recipes -- December 2011 - E's


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Eggnog Pots-de-Creme

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* Exported from MasterCook *

Eggnog Pots-de-Creme

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : FareShare Gazette December 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups eggnog
3 egg yolks
1/2 tablespoon sugar -- or to taste
1 pinch ground nutmeg
Whipped Cream:
1 cup heavy cream
1 tablespoon sugar -- optional
1 pinch ground nutmeg

Preheat oven to 325F.

Custards: Add sugar to the eggnog and heat it over medium heat until tiny
bubbles form around the edges of the pan.

In a separate bowl, beat the egg yolks until smooth. In droplets, drizzle
in the eggnog mixture into the eggs, whisking vigorously the entire time
(by the time you've added half of the eggnog to the eggs, you can go ahead
and pour in the rest). Sprinkle with nutmeg. Pour into 3 individual
ramekins through a fine-mesh sieve (this is really important to assure that
your custard is smooth).

Place the ramekins into a larger baking dish and fill it with warm (not
hot) tap water to come halfway up the cups. Place into a 325-degree F. oven
and bake until the custards are set (that is, until the centers are no
longer wobbly), about 20 to 25 minutes. Remove from the water bath and let
cool to room temperature, then chill uncovered in the fridge for several
hours to allow the custards to firm up.

Meanwhile, whip cream together with sugar and nutmeg and spread on top of
the cold custards. Sprinkle with extra nutmeg and allow everything to chill
together a while longer. You won't believe how good it is!

NOTES: "The thing is, I bought a couple of quarts [of eggnog] the other day
and I just kept thinking that there's gotta be something special I could
make with it! Pots-de-creme, a kind of a baked custard, seemed like the
thing to do. I also briefly considered eggnog creme-brulee, but then
decided that the sugary crust would take away from the whole 'home for the
holidays' theme, opting for a nutmeg-flavored whipped cream instead."


Exported from A Cook's Books - Recipe Management for Macintosh.

Contributed to the FareShare Gazette Recipe Challenge by Sue;
18 December 2011.

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Per Serving (excluding unknown items): 528 Calories; 44g Fat (73.8% calories from 
fat); 9g Protein; 26g Carbohydrate; trace Dietary Fiber; 396mg Cholesterol; 113mg 
Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 8 1/2 Fat; 
1 1/2 Other Carbohydrates.

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