If you need to sweeten up your holiday get-together, Sullivan’s Steakhouse‘s Egg Nog Pot au Crème will do the trick. The delightful dessert is spirited and full of everyone’s favorite seasonal flavors. In fact, follow the recipe below and you’ll be one step closer to wowing guests this year.
Not throwing a shin-dig or no time to lengthen the already extensive dessert list? Pop into Sullivan’s and have their friendly personnel whip one up for you, right alongside your favorite Christmas-y cocktail!
EGGNOG POT AU CREME
Yield: 6 ea
Ingredients:
1/2 quart whole milk
1/2 quart Heavy Cream
2 cups of granulated sugar
1 tbsp of vanilla extract
1/8 c Brand
2 tbsp Dark Rum
1/4 tbsp Nutmeg
1/4 tbsp ground clove
1/4 tbsp Pumpkin Spice
As needed Cardamom
Directions:
1. Place milk, cream and sugar in a small saucepot.
2. Bring to a gentle boil and at the same time add egg yolks and the whole eggs in a stainless steel mixing bowl and stir gently together with a wire whip.
3. Do not whip as this may cause air to get into the eggs.
4. Temper the hot milk/cream mixture into the egg and stir with a wooden spoon.
5. Pass the cream mixture thru the chinos and let the mixture stand for 10 minutes.
6. Stir in the brandy, vanilla, spices and add to mixture.
7. Fill the mason jars with 8 ounces of custard and place the mason jars in a 4- inch hotel pan.
8. Pour hot water in pan half way up the mason jar creating a water bath.
9. Cover the pan with foil and poke holes in the foil for venting.
10. Bake in a conventional oven at 300 degrees for 50-60 minutes.
11.Once time has elapsed remove the pan from the oven and place in the walk in cooler and cool.
12. Once cooled, transfer the pot au crème’s to a sheet pan & cover, label, date and refrigerate for future use.
To Serve
1. Remove mason jar lid from the pot au crème and place the mason jar on a small underliner plate.
2. Pipe whipped cream on the top of the eggnog pot au crème and sprinkle a small amount of ground cardamom on top of the whipped cream.
3. Place spoon alongside the pot au crème and serve.
