Eggnog Pots-de-Creme

1 ratings
Eggnog Pots-de-Creme

Sofya Hundt makes these silky and suave, rich classic custards with a special twist – substituting Organic Valley Eggnog for the usual cream or half-n-half. Says Sofya, "I bought a couple of quarts 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." Topping the custard with a nutmeg-flavored whipped cream gives it a “home for the holidays” feel.



To make the 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 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!


Born in the Soviet republic of Azerbaijan, Sofya Hundt at 23 made her way to Southwest Wisconsin, where she now homesteads on a ten-acre farm with her husband Jacob and their two children. Sofya humorously calls herself "a bit of a cross between Sarah Palin and Julia Child," because of her unique combination of interests in "hunting, butter, and a fearless approach to mastering new dishes." Find more great recipes on her blog,

This guest recipe has not been kitchen tested by Organic Valley.

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tash from boston, ma on December 8th, 2011
Do you think this would work with your low fat eggnog? or is the extra cream/fat content an essential part of the pot de creme?
Angie at Organic Valley

Hi Tash, We only have one variety of eggnog. Usually this is made with cream of half & half, so it is generally a rich dessert. Thanks!

Christine from on December 15th, 2010
WOW! This is HEAVENLY! So creamy and scrumptious. Will make it again and again LOVED IT!

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