Eggnog Bavarians
Indulge in the creamy holiday decadence of Eggnog Bavarians, a sophisticated dessert that captures the beloved flavors of homemade eggnog in a silky, mousse-like treat. This no-bake recipe combines rich milk and heavy cream with a delicate hint of nutmeg, velvety egg yolks, and a touch of dark rum for an optional kick of warmth. The mixture is elevated with unflavored gelatin for a perfectly set texture and lightened with whipped cream for an airy finish. Served in individual ramekins and garnished with whipped cream and a dash of cinnamon, these elegant custards are the ultimate festive dessert for any dinner party. With just 30 minutes of preparation and a handful of simple ingredients, elevate your holiday table with this creamy, spiced indulgence.
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Recipe Information
Ingredients
- 1 cup milk
- 1 cup heavy cream
- 0.5 cup granulated sugar
- 1 packet (2.5 teaspoons) unflavored gelatin
- 4 large egg yolks
- 0.5 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 tablespoon dark rum (optional)
- 0.5 cup (for garnish) whipped cream
- 0.25 teaspoon (for garnish) ground cinnamon
Instructions
In a small bowl, sprinkle the gelatin evenly over 1/4 cup of milk and let it bloom (soften) for about 5 minutes.
In a medium saucepan, combine the remaining 3/4 cup of milk, heavy cream, sugar, and nutmeg. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
In a separate bowl, whisk the egg yolks until smooth and pale. Gradually whisk in 1/4 cup of the hot milk mixture to temper the egg yolks.
Slowly pour the tempered egg yolk mixture into the saucepan with the remaining milk mixture, whisking constantly to prevent curdling.
Cook the custard over low heat, stirring constantly with a wooden spoon, until it thickens slightly and coats the back of the spoon (about 170°F or 77°C). Do not let it boil.
Remove the saucepan from the heat and stir in the bloomed gelatin until completely dissolved.
Add the vanilla extract and dark rum (if using) to the mixture and stir well. Let the mixture cool to room temperature, stirring occasionally to prevent a skin from forming.
Once cooled but not fully set, gently fold in the whipped cream until the mixture is smooth and well incorporated.
Pour the mixture into individual ramekins or serving dishes. Cover and refrigerate for at least 4 hours, or until fully set.
When ready to serve, optionally top each Bavarian cream with a dollop of whipped cream and a light dusting of cinnamon for garnish.
Nutrition Facts
Calories |
1673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.5 g | 142% | |
| Saturated Fat | 61.8 g | 309% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 226 mg | 10% | |
| Total Carbohydrate | 117.6 g | 43% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 114.6 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 418 mg | 32% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 489 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
