Ingredients
🥛 For the Eggnog Panna Cotta:
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2 cups eggnog (store-bought or homemade)
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1 cup heavy cream
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½ cup whole milk
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1 packet (2¼ teaspoons) unflavored gelatin
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¼ cup granulated sugar (reduce if using sweetened eggnog)
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1 teaspoon pure vanilla extract
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¼ teaspoon ground nutmeg
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Pinch of salt
🍮 For the Spiced Caramel Sauce:
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½ cup granulated sugar
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2 tablespoons unsalted butter
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½ cup heavy cream
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½ teaspoon ground cinnamon
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¼ teaspoon ground cloves
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¼ teaspoon vanilla extract
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Pinch of salt
Optional Garnishes:
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Freshly grated nutmeg
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Cinnamon sticks
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Whipped cream
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Sugared cranberries or mint leaves
Instructions
In a small bowl, add 2 tablespoons of cold water. Sprinkle the gelatin evenly over the surface and let it bloom for 5–10 minutes. This is crucial for that perfect jiggle.
In a saucepan, combine the eggnog, heavy cream, milk, sugar, vanilla extract, nutmeg, and salt. Heat over medium-low until just steaming—not boiling.
Once your mixture is hot, remove it from the heat and whisk in the bloomed gelatin until fully dissolved.
Pour the mixture into lightly greased ramekins or molds. Refrigerate for at least 4 hours, preferably overnight, until set.
While the panna cotta sets, let’s prepare that luscious topping.
In a small saucepan, add the granulated sugar. Heat over medium, swirling occasionally (do not stir) until sugar melts into a deep amber color.
Once melted, whisk in the butter. Then slowly pour in the cream, whisking constantly—it will bubble! Stir in spices, vanilla, and salt.
Let the caramel sauce cool for 10–15 minutes. It will thicken as it sits.
Top each ramekin with a spoonful of spiced caramel and a dusting of nutmeg.
To unmold, dip the ramekin briefly in warm water (5 seconds), then invert onto a plate. Top with caramel and garnish.