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.

Nutriscore Rating: 49/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 6

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

Directions

Step 1

In a small bowl, sprinkle the gelatin evenly over 1/4 cup of milk and let it bloom (soften) for about 5 minutes.

Step 2

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.

Step 3

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.

Step 4

Slowly pour the tempered egg yolk mixture into the saucepan with the remaining milk mixture, whisking constantly to prevent curdling.

Step 5

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.

Step 6

Remove the saucepan from the heat and stir in the bloomed gelatin until completely dissolved.

Step 7

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.

Step 8

Once cooled but not fully set, gently fold in the whipped cream until the mixture is smooth and well incorporated.

Step 9

Pour the mixture into individual ramekins or serving dishes. Cover and refrigerate for at least 4 hours, or until fully set.

Step 10

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

Serving size	699.5 grams (699.5g)

Amount per serving	% Daily Value*
Calories	1673

Total Fat 110.50g	142%
Saturated Fat 61.80g	309%
Polyunsaturated Fat 0.50g
Cholesterol 1021mg	340%
Sodium 227mg	10%
Total Carbohydrate 117.60g	43%
Dietary Fiber 0.60g	2%
Total Sugars 114.60g
Protein 26.00g	52%

Vitamin D 193IU	963%
Calcium 418mg	32%
Iron 2mg	11%
Potassium 489mg	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.

Source of Calories

Fat: 63.4%

Protein: 6.6%

Carbs: 30.0%