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Rum Eggnog Pots de Creme

Silky and luscious rum-spiked eggnog pots de creme!
Course Dessert
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Sarah @ The Gold Lining Girl

Ingredients

  • 2 - 4 oz. bars white baking chocolate chopped
  • 1/2 c. heavy cream
  • 1/2 c. dairy eggnog
  • 2 tbsp. sugar
  • 2 tbsp. dark rum
  • 4 egg yolks at room temperature
  • ground nutmeg

Instructions

  • Place the chopped white chocolate in a medium bowl.
  • Pour the heavy cream over the chocolate.
  • Microwave on high for 30-second intervals, or until chocolate is melted, and the mixture is whisked smooth. Do not overheat or you'll scorch the chocolate and/or cream.
  • Whisk in the eggnog, sugar, and rum.
  • Whisk in the egg yolks.
  • Place 4 greased ramekins or custard cups in an 8x8-inch baking pan.
  • Pour enough water into the baking pan that it rises to about halfway up the ramekins.
  • Pour the mixture evenly into the ramekins.
  • Bake at 325 degrees for 30-35 minutes, or until the custard is set at the edges, and slightly jiggly in the center.
  • Allow ramekins to cool for 20 minutes in the baking pan before removing to cool completely.
  • Refrigerate for at least 1-2 hours, or until chilled.
  • Top with whipped cream, and a sprinkle of nutmeg.