Eggnog Pots de Crème with Toasted Meringue

Eggnog Pots de Crème with Toasted Meringue

A vanilla bean, whole cloves, and ground nutmeg steep in milk and cream during the preparation of Eggnog Pots de Crème, imbuing the traditional French custard with signature Yuletide taste. A delicate cloud of torched meringue lends the final grace note to this unforgettable dish.

Eggnog Pots de Crème with Toasted Meringue
Makes 8
  • 1 cup whole milk
  • 1 cup heavy whipping cream
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • 4 whole cloves
  • ½ teaspoon ground nutmeg
  • 5 egg yolks
  • ⅓ cup granulated sugar
  • ⅛ teaspoon kosher salt
  • 1 tablespoon bourbon
  • Silky Meringue (recipe follows)
  1. In a medium saucepan, combine milk, cream, vanilla bean and reserved seeds, cloves, and nutmeg. Heat over medium heat until bubbles just begin to form around edges of pan. Remove from heat, and let steep for 30 minutes.
  2. Preheat oven to 300°.
  3. In a large bowl, whisk together egg yolks, sugar, and salt until mixture is thick and pale.
  4. Reheat milk mixture over medium heat until bubbles just begin to form around edges of pan. Pour approximately ¼ cup hot milk mixture into egg mixture, whisking constantly. Gradually add remaining hot milk mixture to egg mixture, whisking constantly. Stir in bourbon.
  5. Pour mixture through a fine-mesh sieve into a large bowl, discarding solids. Divide mixture among 8 pot de crème cups. Place cups in a 13x9-inch baking dish. Fill pan with enough hot water to come halfway up sides of cups.
  6. Carefully place pan in oven, and bake until centers are set, 40 to 50 minutes. Carefully remove pots de crème from water bath, and let cool completely on a wire rack.
  7. Cover and refrigerate until cold, at least 4 hours and up to 3 days. Before serving, top with desired amount of Silky Meringue. Using a culinary torch, brown meringue.

Silky Meringue
Makes approximately 4 cups
  • 3 egg whites
  • ¾ cup granulated sugar
  1. In the top of a double boiler, whisk together egg whites and sugar. Place over simmering water and cook, without stirring, until an instant-read thermometer registers 140°.
  2. Immediately pour mixture into the bowl of a stand mixer fitted with the whisk attachment. Beat at high speed until fluffy, white, and glossy, about 10 minutes. Use immediately.

Find more delectable recipes for holiday entertaining in our November/December 2018 issue, available on newsstands and at

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