Eggnog Cream Food

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Eggnog Creams image

I adapted a creamy, dreamy truffle recipe from a chocolate cookbook and came up with my variation to give as gifts. Rum and nutmeg add a bit of classic eggnog flavor. -Carla Manning, Grantsburg, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2-1/2 dozen.

Number Of Ingredients 7

3-1/2 cups white baking chips, divided
1/2 cup butter, softened
3 ounces cream cheese, softened
2 tablespoons dark rum
1/4 teaspoon vanilla extract
2 tablespoons shortening
Ground nutmeg, optional


  • In a microwave, melt 1-1/2 cups baking chips; stir until smooth. In a small bowl, cream butter and cream cheese until smooth. Add rum and vanilla. Beat in melted chips. Refrigerate, covered, 1 hour or until set., Shape mixture into 1-in. balls; place on a waxed paper-lined baking sheet. Refrigerate 2 hours or until firm and slightly dry to the touch., In a microwave, melt shortening and remaining baking chips; stir until smooth. Dip balls in mixture; allow excess to drip off. Return to baking sheet; if desired, sprinkle with nutmeg., Refrigerate 2 hours or until set. Store between layers of waxed paper in an airtight container in the refrigerator.

Nutrition Facts : Calories 154 calories, Fat 11g fat (7g saturated fat), Cholesterol 15mg cholesterol, Sodium 51mg sodium, Carbohydrate 12g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.


Eggnog Ice Cream image

Provided by Alton Brown

Categories     dessert

Time 10h25m

Yield 1 quart

Number Of Ingredients 6

4 egg yolks
1/3 cup sugar
1 pint whole milk
1 cup heavy cream
1 teaspoon freshly grated nutmeg
3 ounces bourbon


  • In the bowl of a stand mixer, beat together the egg yolks and sugar until the yolks lighten in color and the sugar is completely dissolved. Set aside.
  • In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator. Chill the mixture in the refrigerator until it reaches a temperature of 40 degrees F, approximately 4 to 6 hours.
  • Once chilled, process in an ice cream maker according to the manufacturer's instructions. Serve as is for soft-serve, or place in an airtight container and put in the freezer for 2 to 4 hours for traditional ice cream.


Eggnog Cream Puffs image

If you want to receive rave reviews and recipe requests, combine two Christmas classics: eggnog and cream puffs. When it comes to Santa, this recipe goes on the "nice" list! -Kristen Heigl, Staten Island, New York

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield about 2 dozen.

Number Of Ingredients 13

1 cup water
1/2 cup butter, cubed
1/8 teaspoon salt
1 cup all-purpose flour
3/4 teaspoon ground nutmeg
4 large eggs, room temperature
1-1/2 cups heavy whipping cream
1-1/2 cups confectioners' sugar
1/4 cup eggnog
1 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
Additional confectioners' sugar


  • Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a rolling boil. Add flour all at once and nutmeg and stir until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan. Remove from heat; let stand 5 minutes., Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Drop dough by rounded tablespoonfuls 1 in. apart onto greased baking sheets. Bake 30-35 minutes or until puffed, very firm and golden brown. Pierce sides of each puff with tip of a knife. Cool on wire racks. Cut top third off each puff., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, eggnog, vanilla and nutmeg; beat until soft peaks form. Just before serving, fill cream puffs with whipped cream; replace tops. Dust with additional confectioners' sugar. Serve immediately.

Nutrition Facts : Calories 127 calories, Fat 9g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 52mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.


Creamy Cooked Eggnog image

If you worry about uncooked eggs in Egg Nog, as I do, you might like to try this recipe. I found the original recipe on the American Egg Board website and have made a few changes to suit our tastes. This is the best cooked Egg Nog I have ever tried and made this way, will be free from salmonella bacteria. This recipe can be doubled easily. Cooking time includes "chilling" time. Edited to add: Always remember to use fresh eggs. This eggnog will keep 4 days under refrigeration.

Provided by Susie in Texas

Categories     Beverages

Time 6h30m

Yield 6 serving(s)

Number Of Ingredients 7

6 eggs
1/2-1 cup sugar (depending on your tastes, start out with 1/2 cup because you can add more later if you want to)
2 cups milk
2 cups whipping cream or 2 cups half-and-half
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1/4-1/2 teaspoon ground nutmeg (also depending on your tastes and more can be added later if you want to)


  • Use a saucepan or stock pot large enough to hold 2 quarts.
  • In saucepan, beat together the eggs and sugar until smooth.
  • Stir in 2 cups milk.
  • Cook over medium low heat, whisking or stirring frequently because as this mixture begins to get hot it will easily scorch to the bottom of the pan if you aren't careful.
  • Cook until mixture is thick enough to coat a metal spoon and reaches 160° on a food thermometer.
  • Remove from heat.
  • Slowly add the 2 cups whipping cream or half& half while whisking together until smooth.
  • Add vanilla, cinnamon and nutmeg and combine until incorporated.
  • At this point, you may taste test (carefully- it will still be very hot) and if it doesn't seem sweet enough for your taste, add extra sugar.
  • I use a total of 3/4 cup sugar because we like it sweet.
  • You may also add more nutmeg at this point if you like a strong nutmeg flavor.
  • Pour into a pitcher or container.
  • Cover and refrigerate until thoroughly chilled- several hours or overnight.
  • Serve garnished with your choice of toppings: whipped cream, chocolate curls, maraschino cherries, cinnamon sticks or peppermint sticks.
  • Brandy, rum, whiskey or flavored liqueur's may be added before serving if desired.
  • This recipe makes 6 cups Egg Nog.

Nutrition Facts : Calories 465.5, Fat 37.1, SaturatedFat 21.7, Cholesterol 306.1, Sodium 141.3, Carbohydrate 23.3, Fiber 0.1, Sugar 17.1, Protein 10.6


No-Bake Eggnog Cream Pie image

If you are a fan of the popular holiday drink, then this dessert is for you. A no-bake graham cracker crust is topped with a rich and festive filling made with eggnog, cookie butter and whipped cream. Garnish the pie with more whipped cream and a sprinkle of nutmeg for a decadent, make-ahead holiday dessert that is sure to surprise your guests.

Provided by Zac Young

Categories     dessert

Time 4h25m

Yield 10 to 12 servings

Number Of Ingredients 8

9 ounces graham crackers (about 17 crackers)
3/4 cup granulated sugar
1 stick (8 tablespoons) unsalted butter, melted
1 cup cookie butter
6 ounces cream cheese, at room temperature
1 cup store-bought eggnog
1 1/2 cups heavy cream
Freshly grated nutmeg, for serving


  • Add the graham crackers and 1/4 cup of the sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the melted butter and pulse until the crumbs are completely coated.
  • Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate. It may feel like you have too many crumbs but keep pressing until you have about a 3/4-inch-thick border all the way around. Refrigerate until ready to use.
  • Add the cookie butter and cream cheese to a medium bowl and beat with an electric mixer on medium speed until smooth, about 1 minute. Beat in the eggnog.
  • Add 1/2 cup heavy cream to a small bowl and beat with an electric mixer on medium speed until stiff peaks form, 2 to 4 minutes. Gently fold the whipped cream into the eggnog mixture until just combined. Pour the filling into the pie crust and smooth the top. Refrigerate until set, at least 4 hours and up to overnight.
  • When the pie is ready to serve, add the remaining 1 cup heavy cream and the remaining 1/2 cup sugar to a small bowl. Whip on medium speed with an electric mixer until stiff peaks form, about 1 minute. Dollop the whipped cream on top of the pie and garnish with a sprinkle of nutmeg.


Eggnog Cream image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 5m

Yield approximately 2 cups

Number Of Ingredients 2

1 1/2 cups heavy cream
1/2 cup advocaat, an egg based yellow drink


  • Put the cream and advocaat in a bowl. Using an electric whisk, whip until thick but still soft. Serve with a holiday hotcake, or indeed any festive pudding.


Eggnog Ice Cream image

Creamy, nutmeg-spiced Christmas eggnog is one of my favorite holiday treats. Now I've turned this holiday cheer into an easy homemade eggnog ice cream recipe.

Provided by Claudia Fleming

Yield About 1 quart

Number Of Ingredients 10

3 cups milk
1¼ cups sugar
1 cup heavy cream
12 large egg yolks
2 tablespoons sherry
2 tablespoons brandy
½ tablespoon vanilla extract
1 teaspoon Myers's Original Spiced Rum
¼ teaspoon freshly grated nutmeg
Pinch of salt


  • In a heavy saucepan, bring the milk, 1 cup of the sugar, and the cream to a simmer.
  • Meanwhile, whisk together the egg yolks and the remaining ¼ cup of sugar. Remove the milk mixture from the heat and add a little to the egg yolk mixture to warm it, whisking constantly to keep the yolks from curdling. Pour the egg yolk mixture into the hot milk mixture, whisking the milk constantly as you pour.
  • Return the custard to the stove and cook it over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon, about 5 minutes. Remove from the heat and strain it into a bowl. Let cool completely.
  • Stir the sherry, brandy, vanilla extract, rum, nutmeg, and salt into the custard. Chill until thoroughly cold, at least 4 hours.
  • Freeze in an ice-cream maker according to the manufacturer's instructions.


Eggnog Cream Pie image

A unique eggnog flavor seeps through this rich, creamy pie filling, and hints of nutmeg and brandy add a cozy, wintery warmth for good measure.

Yield Makes one 9-inch pie, 6 to 8 slices (level: moderate)

Number Of Ingredients 14

1 prebaked 9-inch Traditional Pastry Piecrust shell (page 6)
3/4 cup plus 2 tablespoons sugar
3 1/2 tablespoons cornstarch
1/8 teaspoon salt
4 large egg yolks
1/2 cup whole milk
2 cups eggnog
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract
1 teaspoon ground nutmeg
1 teaspoon brandy
1 cup heavy cream
1 cup Whipped Cream (page 193)
Ground nutmeg


  • To prepare the filling, in a medium saucepan, whisk together the sugar, cornstarch, and salt. Add the egg yolks, milk, and eggnog and whisk until blended. Place the saucepan over medium heat, constantly whisking and scraping the sides until the mixture starts to bubble and thicken (be careful not to burn the cream). Once it has thickened, add the butter, 1 tablespoon at a time. Add the vanilla, nutmeg, and brandy, mixing well. Pour the cream mixture into a bowl and place it in the refrigerator to chill for at least 1 hour.
  • Once the eggnog cream has cooled, remove it from the refrigerator. In a separate bowl, using an electric mixer on high speed, beat the heavy cream until it's stiff. Using a spatula, fold the whipped cream into the eggnog mixture until everything is blended smoothly. Pour the cream filling into the pie shell and place the pie shell in the refrigerator to set for at least 2 hours.
  • When ready to serve, remove the pie from the refrigerator and evenly distribute the whipped cream across the top of the pie. If you choose, use a pastry bag to pipe the whipped cream or offset spatula to spread it to create a more finished look. Sprinkle the nutmeg over the whipped cream for decoration.
  • Eggnog Cream Pie should be served cold. It can be stored in the refrigerator for up to 2 days.


Eggnog Cream Pie Recipe by Tasty image

This creamy, custardy pie is made with real eggnog, nutmeg, and hints of brandy and bourbon in a gingersnap pecan crust, then topped with fluffy whipped cream, toasted pecans, boozy caramel sauce, and more nutmeg! It's sure to be the showstopper of your holiday spread.

Provided by Aleya Zenieris

Categories     Desserts

Time 3h25m

Yield 6 servings

Number Of Ingredients 24

nonstick cooking spray, for greasing
20 gingersnap cookies
¼ cup pecan pieces
3 tablespoons sugar
¼ teaspoon McCormick® ground ginger
¼ teaspoon McCormick® nutmeg
½ teaspoon kosher salt
½ stick unsalted butter, melted
½ cup sugar
¼ cup cornstarch
2 cups eggnog
6 large egg yolks
1 teaspoon McCormick® Ground Nutmeg
½ teaspoon kosher salt
3 tablespoons unsalted butter, cold, cubed
4 tablespoons brandy, optional
4 tablespoons rum, optional
2 cups heavy cream
⅓ cup powdered sugar
1 teaspoon McCormick® vanilla extract
caramel syrup
gingersnap cooky
pecan piece, toasted
McCormick® Ground Nutmeg


  • Make the crust: Preheat the oven to 350˚F (180˚C). Lightly grease a 9-inch pie tin with nonstick spray.
  • Add the gingersnap cookies and pecans to a food processor and pulse until finely ground. Transfer to a medium bowl and stir in the sugar, ginger, nutmeg, and salt. Make a well in the center and pour in the melted butter, then mix until well incorporated.
  • Transfer the cookie crumb mixture to the prepared pie tin, then use a flat-bottomed measuring cup or drinking glass to press evenly against the bottom and up the sides. Refrigerate for 15 minutes.
  • Bake the pie crust for 15 minutes, until golden brown and set. Remove from the oven and let cool while you make the filling.
  • Make the filling: Add the sugar and cornstarch to a medium saucepan and whisk very well to remove any lumps. Gradually pour in the eggnog, whisking between additions, to prevent lumps. Whisk in the egg yolks, nutmeg, and salt. Cook over medium heat, whisking constantly, until the custard thickens to the consistency of pudding and starts to boil, 4-6 minutes. Remove the pot from the heat and whisk in the butter, brandy, and rum, if using, until smooth.
  • Pour the custard over the cooled crust and cover the pie with plastic wrap, pressing directly against the surface of the custard to prevent a skin from forming. Refrigerate for 2-3 hours, until completely set.
  • Just before serving, make the whipped cream: In a medium bowl, whip the cream with an electric hand mixer on medium speed until soft peaks form, 1-2 minutes. (Alternatively, use a whisk to whip the cream until soft peaks form, 2-3 minutes.) Add the powdered sugar and vanilla and whip until medium peaks form and the cream holds its shape, 1-2 minutes more; do not over whip.
  • Dollop the whipped cream on top of the pie. Top with caramel syrup, gingersnap cookie crumbs, toasted pecan pieces, and nutmeg.
  • Enjoy!


Eggnog Cream Puffs image

I love cream puffs and I will be trying this recipe over the holidays. You can always make your own recipe for the puffs and just follow the cream recipe. I think I may substitute spiced rum for the rum extract. This comes from Betty Crocker.

Provided by Lvs2Cook

Categories     Dessert

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs
powdered sugar
1 (3 1/2 ounce) package instant vanilla pudding
1 cup milk
1 teaspoon ground nutmeg
1 teaspoon rum extract
1/4 teaspoon ground ginger
2 cups whipping cream


  • Heat oven to 400ºF.
  • In 2 1/2-quart saucepan, heat water and butter to rolling boil.
  • Stir in flour.
  • Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.
  • Beat in eggs, all at once; continue beating until smooth.
  • Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet.
  • Bake 35 to 40 minutes or until puffed and golden.
  • Cool away from draft.
  • Meanwhile, in large bowl, beat all Eggnog Cream ingredients except cream with electric mixer on low speed 1 to 2 minutes or until smooth.
  • Add cream.
  • Beat on high speed 1 to 2 minutes or until soft peaks form.
  • Cut off tops of cooled puffs; pull out any soft dough.
  • Fill puffs with Eggnog Cream; replace tops.
  • Sprinkle with powdered sugar.
  • Serve immediately.
  • Store covered in refrigerator.

Nutrition Facts : Calories 374.9, Fat 30, SaturatedFat 18.1, Cholesterol 177.6, Sodium 262.9, Carbohydrate 21.3, Fiber 0.4, Sugar 9.3, Protein 5.7


Creamy Eggnog image

Make and share this Creamy Eggnog recipe from

Provided by ratherbeswimmin

Categories     Beverages

Time 50m

Yield 3 quarts

Number Of Ingredients 8

1 quart milk
12 large eggs
1/4 teaspoon salt
1 1/2 cups sugar
3/4-1 1/2 cup Bourbon
1 tablespoon vanilla extract
1/4 teaspoon ground nutmeg
1 quart whipping cream


  • Heat the milk in a saucepan over medium heat (Do not boil).
  • In a mixing bowl, with an electric mixer, beat the eggs at medium speed, until they are thick and pale; gradually add in the sugar, beating well.
  • Gradually stir about 1/4 of hot milk into egg mixture.
  • Add egg mixture to remaining hot milk; stirring constantly.
  • Cook over medium-low for 25-30 minutes, stirring constantly, until mixture thickens and reaches 160°.
  • Stir in bourbon, vanilla, and 1/4 teaspoon nutmeg.
  • Remove pan from heat; let cool.
  • Cover and chill (up to two days).
  • When ready to serve, beat whipping cream at medium speed until soft peaks form.
  • Fold the whipped cream into the egg mixture.
  • Sprinkle with additional nutmeg before serving.

Nutrition Facts : Calories 2161.5, Fat 149.3, SaturatedFat 86.8, Cholesterol 1326.3, Sodium 754.8, Carbohydrate 126.1, Sugar 102.4, Protein 42.4


Eggnog Ice Cream image

This recipe is one of Chef Bradley Ogden from Caesers Palace in Las Vegas. It was in the Christmas Day LV Review Journal Newspaper.

Provided by BeckyF

Categories     Frozen Desserts

Time P2DT1h30m

Yield 1 quart

Number Of Ingredients 11

8 egg yolks
2 cups heavy cream
1 cup half-and-half
3/4 cup sugar, plus
2 tablespoons sugar
1 pinch salt
1 vanilla bean, split
1/2 cup brandy
1/2 cup dark rum
1 tablespoon vanilla extract
fresh grated nutmeg


  • Lightly beat egg yolks in a 2-quart, noncorrosive, stainless steel saucepan.
  • Add 1 cup of the heavy cream, the half-and-half, the sugar and the salt to the beaten yolks and mix well.
  • Add the vanilla bean.
  • Set the saucepan over medium heat and stir the custard frequently until it thickens enough to coat the back of a spoon (about 180 degrees).
  • Immediately remove the saucepan from the heat and strain the mixture through a fine strainer into a medium bowl and set over ice.
  • Add the vanilla extract and nutmeg.
  • Add brandy to the saucepan and heat over moderate heat until reduced by half.
  • Add the reduced brandy to the custard with the remaining heavy cream and dark rum.
  • Stir together.
  • Refrigerate for several hours or overnight.
  • Freeze in an icecream freezer according to the manufactures directions.
  • Makes 1 quart.

Nutrition Facts : Calories 3651.3, Fat 236.4, SaturatedFat 138.7, Cholesterol 2252.1, Sodium 497.3, Carbohydrate 204.9, Sugar 178.3, Protein 36.3

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