Egg Nog Panna Cotta with a Buttered Rum Caramel Sauce

Somehow I forgot to post this recipe during the holidays, but it is too good to wait until next year so here it is... Egg Nog Panna Cotta with a Buttered Rum Caramel Sauce! I made my traditional panna cotta recipe using eggnog instead of milk and topped them with a warm, buttery, rum flavored caramel sauce that only took a minute to make! Amazing, easy, and so SO good!

Egg Nog Panna Cotta with a Buttered Rum Caramel Sauce
Serves 6

Panna Cotta:
1/4 cup milk
1 envelope gelatin
2 1/4 cups egg nog
1/2 teaspoon vanilla
1/8 teaspoon ground nutmeg

1. dissolve gelatin in milk in a small bowl for 5-10 minutes
2. bring egg nog and nutmeg just to a simmer (do not let it boil)
3. remove from heat and add the softened gelatin mixture and vanilla and whisk to completely dissolve the gelatin
4. strain through a fine mesh strainer into a measuring cup with a spout and divide between 6 small buttered ramekins
5. refrigerate at least 3 hours or overnight.
6. just before serving dip the bottom of the ramekins in hot water and run a thin knife around the edge to loosen
7. invert on a plate, spoon warm sauce over the top and enjoy!

Buttered Rum Caramel Sauce:
1 1/3 cups brown sugar
3/4 cup butter
1 tablespoon rum or 1/2 teaspoon imitation rum extract
2 tablespoons cream

1. combine sugar, butter, and rum or rum extract in a small saucepan and bring to a boil while stirring constantly
2. boil one minute, stir in cream, and remove from heat
3. cool for about 5 minutes, while getting prepared panna cotta out on plates, then pour over the tops while still sauce is still warm and eat immediately!

1 comment:

  1. I created my own Egg Nog Panna Cotta recipe based off another Panna Cotta recipe, but I just found this today. I'm def going to make this sauce or a variation of it next time as I wanted to make one but didn't have time. Can't wait to try it!

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