“Oh, the weather outside is frightful, but the fire is so delightful, and since we have no place to go, let it snow, let it snow, let it snow!” As I write this post, St. Louis is under a severe winter advisory.
I happen to be a fan of the wintry white stuff and really missed it when living in South Carolina. It's so nice to be at home, with all evening events cancelled, and no particular place to go. What a splendid time to make a little treat reminiscent of the season: Eggnog Panna Cotta with Maple Bourbon Sauce.
Panna Cotta is a delightful Italian custard, and eggnog a delightful custardy beverage. Seems like a perfect pairing, don't you think!
Traditional eggnog is often high in calories and fat but I’ve lightened things up a bit by using eggs and egg whites, and whole milk rather than heavy cream.
Homemade eggnog often calls for raw eggs, causing concern of Salmonella poisoning. But since this Eggnog Panna Cotta with Maple Bourbon Sauce is made using pasteurized eggs from Safest Choice Eggs you and your guests will be safe from a Salmonella scare this holiday season.
A couple of notes when making this dessert:
- If you can, use freshly grated nutmeg for the best flavor. I bought a package of whole nutmeg at World Market for a reasonable price, which has lasted forever. Use a microplane to grate a little whenever needed.
- Learn from my mistake: when first making the Maple Bourbon Sauce, I added the beaten egg to the butter mixture, not the butter mixture to the beaten egg. This ended up making a Maple Bourbon Scrambled Egg Sauce, not exactly appetizing.
Oh, and before you go, here is an awesome GIVEAWAY! Safest Choice Eggs is giving away 2 baking prize packs valued at $500 each!
Two (2) Grand Prizes consisting of: one (1) $200 Amex gift card, one (1) Sur La Table® Platinum Professional Bakeware, 7-Piece Set, and one (1) Sur La Table® Silicone Snowman Spatulas (Set of 2), One (1) Better Homes and Gardens Baking: More than 350 Recipes Plus Tips and Techniques cookbook, and 52 coupons for a free dozen of Davidson’s Safest Choice® Eggs. For your chance to win, enter the Rafflecopter below. Good luck!
Disclosure- this post was sponsored by Safest Choice Eggs. But be assured, all thoughts and opinions expressed are my own.
Eggnog Panna Cotta with Maple Bourbon Sauce
- 2 eggs (we used Safest Choice Eggs)
- 1 egg white (we used Safest Choice Eggs)
- 3 cups whole milk (divided)
- 4 Tbsp. sugar
- 3 tsp. cornstarch
- a pinch salt
- 3 tsp. vanilla (make your own homemade vanilla here)
- about 1/2 tsp. ground nutmeg
- 1 packet unflavored powdered gelatin
Maple Bourbon Sauce Ingredients:
- 4 Tbsp. salted butter
- 1/2 cup pure maple syrup
- 1 egg, beaten (we used Safest Choice Eggs)
- 2-3 Tbsp. bourbon (or other whiskey)
To make the eggnog:
- In bowl, beat eggs and egg whites with whisk until blended; set aside.
- In a medium saucepan, mix 2 cups milk with sugar, cornstarch, and salt. Cook on medium-high heat until mixture boils and thickens slightly, stirring constantly. Boil 1 minute. Remove from heat.
- Gradually whisk 1/3 cup of simmering milk mixture into eggs; pour egg mixture back into milk in saucepan, whisking constantly.
- Remove from heat; stir in vanilla, nutmeg, and remaining 1 cup milk. Cover and chill.
- In a small saucepan, combine 1/2 cup cooled eggnog and gelatin. Heat over medium heat, whisking frequently, until gelatin has dissolved. Watch mixture carefully to ensure that the mixture does not boil.
- Add in rest of eggnog mixture, continuing to whisk frequently, and bring mixture almost to a simmer, steam, but not bubble.
- Divide evenly into six 4-ounce ramekins, sprinkle with nutmeg and chill until gelatin has set, about 3-4 hours, before serving.
- In small saucepan, melt butter over low heat; add maple syrup, remove from heat.
- While whisking constantly, slowly add about 1/3 cup of butter syrup mixture to beaten eggs, then slowly whisk back into the saucepan to thicken sauce. Stir in bourbon. Serve sauce warmed with panna cotta.