Eggnog Panna Cotta


As we posted about last month, Strues and I attended the foodbuzz blogger conference at the beginning of November. We spent the weekend chewing (an extraordinary amount of food), swallowing (an extraordinary amount of alcohol), and schmoozing (with tons of great bloggers).


On of the lovely people we met was Chantal, who works for Safest Choice Pasteurized Eggs, a company that (obviously!) pasteurizes their eggs, ensuring a salmonella-free egg experience. Chantal contacted us a few weeks ago and asked if we’d be interested in creating a recipe to feature during their “12 Days of Eggnog” promotion. Since this meant another excuse to spent time with heavy cream and sugar, we figured we had absolutely no reason to decline!


Through much experimentation, and a frantic Skype session with Streus, I was able to develop this recipe. The panna cotta is creamy and custardy with a strong flavor of the nutmeggy nog. Mission accomplished!


disclaimer: Safest Choice sponsored and paid for this post as part of the “12 Days of Eggnog”



Even if you’re not usually a fan of eggnog as a drink (I have issues with it’s thickness, so I get it), this panna cotta might still work for you. It’s got a nice nutmeg flavor, and while it’s a rich dessert, it doesn’t have the same heaviness of the drink. It’s also a great make-ahead dessert that tastes like the holidays.



Eggnog Panna Cotta

serves 6

printer friendly version


4 egg yolks

3/4 cup granulated sugar

1-tablespoon vanilla extract

½ teaspoon freshly grated nutmeg

2/3 cup + ½ cup whole milk

1 1/3 cup heavy cream

1 tablespoon powdered gelatin


Place egg yolks in large bowl and beat with electric mixer until combined. Gradually add sugar, beating until mixture is thick and pale yellow. With beaters on low, add in the vanilla and nutmeg and beat until incorporated. Slowly mix in 2/3 cup milk and heavy cream.  Set aside.


In a small saucepan, combine ½ cup milk and gelatin. Heat over medium heat, whisking frequently, until gelatin has dissolved. Watch mixture carefully to ensure that the milk does not boil. 
Add in the eggnog, continuing to whisk frequently, and bring mixture almost to a simmer. The cream should steam, but not bubble. 
Using a fine mesh strainer, strain mixture into a liquid measuring cup or other dish with a spout (this will remove any lumps that might have formed from the gelatin).


Divide evenly into six 4-oz ramekins and chill until gelatin has set, at least 3-4 hours or overnight, before serving. Sprinkle with fresh nutmeg prior to serving.




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