Eggnog Panna Cotta

4.67 from 3 reviews

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.

Prep Time: 30

Bake Time: 5

Chilling Time: 4

Total Time: 4 35

4 servings

Ingredients
US Customary - Metric

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.