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Eggnog Pots De Crème



– 1 cup Real California whole milk – 1 cup Real California heavy cream – 6 tablespoons sugar – 1 teaspoon vanilla – 3 egg yolks – 1 egg – 1/4 to 1/2 teaspoon ground nutmeg – 1 teaspoon each, dark rum and brandy, optional – pinch of ground cloves
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1. Preheat oven to 300°F.

2. Over medium heat in a medium heavy-bottomed saucepan, bring milk, cream and sugar just to a boil. Remove from heat; stir in vanilla and let sit for 10 minutes.

3. In medium bowl, with fork, mix together yolks and egg just to break them up without incorporating a lot of air. Slowly add milk mixture, stirring with wooden spoon. Strain mixture through sieve into a pitcher; stir in nutmeg, cloves, and, if desired, rum and brandy. Let mixture rest, without stirring, for 1 minute. Skim off any bubbles or foam remaining on surface.

4. Pour scant 1/2 cup of mixture into six, 4-ounce pots de crème cups or 3-inch ramekins.

5. Set custards in a baking dish; fill dish with very hot tap water to come about two-thirds up sides of cups. If using pot de créme cups, cover with lids; otherwise, cover pan with aluminum foil.

6. Bake 50 to 60 minutes or until custards are set. Remove from oven and water-bath to cooling rack.

7. Cool to room temperature; cover and refrigerate 3 hours or overnight.

8. Serve lightly chilled.