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Eggnog Pots de Créme Recipe (both sous vide and conventional)

“… by the way, we have 14 egg yolks in the fridge”

So began my journey that ended with this creamy, rich, holiday flavored dessert. My wife had just finished making an amazing birthday cake for our daughter and left me with a challenge. What do I do with a bunch of egg yolks?After using a couple to wash a sausage bread, I began to do some research. Crème brûlée and Panna Cotta didn’t use enough eggs. Flan, while being fun to say, can be a divisive dessert. I found a pot de créme recipe that would utilize my Anova Sous Vide immersion circulator, and doctored it up to make it a bit more “eggy”. I added a bunch of holiday spices and there it was. You don’t need a fancy immersion circulator for this dish (side note: they are relatively inexpensive and amazing, and you should definitely one anyway), but using a water bathe makes this a relatively hands-off recipe that comes out perfect every time. I’ve added some instructions for conventional baking methods… but really, just go buy a sous vide kit you neanderthal.

Here’s an article I wrote when I first got started with mine

Eggnog Pots de Créme Recipe

Ingredients for 6 individual 4oz servings

  • 8  egg yolks
  • 1/2 cup sugar
  • Pinch kosher salt
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 teaspoon FRESH GROUND nutmeg
  • 3 cloves
  • Optional liquor(s) of choice (brandy, spiced rum, Irish whiskey)
  • SPECIAL EQUIPMENT- Individual 4 oz canning jars with lids.


  1. If you are using an immersion circulator, set your water bath to 180°F. If using an oven, preheat 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

  3. In a blender or food processor, puree the egg yolks, sugar, nutmeg, cloves, and salt until the cloves are broken up and everything is combined.

  4. Combine the cream and milk in a small saucepan. Bring to a simmer over medium-high heat and then remove from the heat. Slowly whisk warm milk into the egg mixture. Add optional booze. Let cool for 20 minutes.

  5. Strain mixture through a fine, mesh strainer or chinois into a pitcher or something that can easily be poured from.

  6. Divide mixture between 6 individual sealable glass jars. Seal until fingertip-tight with lids.

  7. IF USING SOUS VIDE METHOD-Place in the water bath and set the timer for 45 minutes, when done, skip to step 10

  8. Set jars in a baking dish; fill dish with very hot tap water to come about two-thirds up sides of cups. 

  9. Bake 50 to 60 minutes or until custards are set. 

  10. Remove jars from oven / water-bath. Place on a cooling rack.

  11. Cool to room temperature, then refrigerate for 3 hours or overnight. Dessert will keep for up to a week in the fridge. 

  12. Serve lightly chilled (maybe with a bit more booze drizzled on top)

    pots de creme

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