Name: Eggnog Panna Cotta
Total time: PT15000.0S
Yield: 4
Ingredients: 4 Large Egg; 1/2 cup Granulated Sugar; 1 1/2 cup Whole Milk; 1 Cinnamon Stick; 1/2 Vanilla Bean Pod; 1/4 teaspoon Kosher Salt; 2 1/2 teaspoon Gelatin Powder; 1 cup Heavy Cream; 1/4 cup Dark Rum; 1/4 teaspoon Ground Nutmeg; to taste Cranberry Sauce

This creamy Eggnog Panna Cotta is infused with warm spices like cinnamon, vanilla, and nutmeg, creating a smooth, festive treat. Topped with tart cranberry sauce, it's a perfect holiday dessert that's both rich and refreshing.

Peanut-Free

Tree Nut-Free

Fish-Free

Basic

Grain-Free

Low Salt

Nut-Free

Soy-Free

Tomato-Free

Pescatarian

Gluten-Free

Date Night

Shellfish-Free

Dessert

No-Bake Dessert

Italian

Eggnog Panna Cotta

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

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sugars

protein

sodium

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calcium

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Large Egg

Granulated Sugar

Whole Milk

Cinnamon Stick

Vanilla Bean Pod

Kosher Salt

teaspoon

Gelatin Powder

Heavy Cream

Dark Rum

Ground Nutmeg

Cranberry Sauce

to taste

In a large bowl, whisk together the {@1:} and {@0:} until well combined. Set aside.

In a large bowl, whisk together the Large Egg (4 N/A) and Granulated Sugar (1/2 cup) until well combined. Set aside.

In a large bowl, whisk together the Large Egg (4) and Granulated Sugar (1/2 cup) until well combined. Set aside.

In a small pot, combine the {@3:}, {@1:}, {@0:}, and {@2:} over low heat. Bring to a gentle simmer, stirring occasionally, and let the mixture warm through and absorb the vanilla and cinnamon’s flavor, about 3–5 minutes. Remove the vanilla and cinnamon stick.

In a small pot, combine the Whole Milk (1 1/2 cup), Cinnamon Stick (1 N/A), Vanilla Bean Pod (1/2 N/A) [split lengthways], and Kosher Salt (1/4 teaspoon) over low heat. Bring to a gentle simmer, stirring occasionally, and let the mixture warm through and absorb the vanilla and cinnamon’s flavor, about 3–5 minutes. Remove the vanilla and cinnamon stick.

In a small pot, combine the Whole Milk (1 1/2 cup), Cinnamon Stick (1), Vanilla Bean Pod (1/2), and Kosher Salt (1/4 teaspoon) over low heat. Bring to a gentle simmer, stirring occasionally, and let the mixture warm through and absorb the vanilla and cinnamon’s flavor, about 3–5 minutes. Remove the vanilla and cinnamon stick.

Slowly temper the hot milk into the egg mixture by adding a small amount at a time, whisking constantly to avoid scrambling.

Pour the tempered mixture back into the pot. Cook over low heat, stirring constantly, until the custard thickens slightly, about 3–5 minutes.

Remove the pot from heat and whisk in the {@0:} until fully dissolved with no lumps.

Remove the pot from heat and whisk in the Gelatin Powder (2 1/2 teaspoon) until fully dissolved with no lumps.

Strain the custard through a fine sieve into a clean bowl to remove any curdled bits. Stir in the {@1:}, {@2:} (if using), and {@0:}.

Strain the custard through a fine sieve into a clean bowl to remove any curdled bits. Stir in the Heavy Cream (1 cup), Dark Rum (1/4 cup) (if using), and Ground Nutmeg (1/4 teaspoon).

Divide the mixture evenly among 4 8-ounce ramekins. Cover and refrigerate for at least 4 hours, preferably overnight, until set.

Top with {@0:} or your favorite holiday garnish before serving.

Top with Cranberry Sauce ( to taste) or your favorite holiday garnish before serving.

Top with Cranberry Sauce (to taste) or your favorite holiday garnish before serving.