I've been craving eggnog, but not in liquid form. Instead, I wanted something like a custard or panna cotta. I settled on panna cotta, figuring it would be less labor-intensive than the eggnog custard I usually make.
I found this recipe on Cooking San Francisco. It was a quick and easy preparation (I didn't bother with the accompaniments they listed on their site) and ready to eat after four hours of refrigeration.
However, I have to take issue with it being defined as a panna cotta. In fact, the creamy texture of it feels much closer to a custard (I suspect it's the addition of the Greek yogurt). But while I quibble with the definition, I was very happy with the outcome. I love custard. I'm just too lazy to cook it on occasion. This recipe is the bridge between my desire and my laziness.
Eggnog Custard (or Panna Cotta)
2 teaspoons gelatin powder
2 tablespoons cold water
2 1/2 cups good quality eggnog
2 tablespoons sugar
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon pure vanilla extract
1 tablespoon cognac, brandy or bourbon (optional)
1 cup thick Greek yogurt, plain
1. In a small bowl, sprinkle gelatin over water and let sit for 5 minutes. Meanwhile, warm the eggnog and sugar together in a saucepan over medium-low heat. When the sugar has dissolved and the eggnog is hot but not bubbling, remove the saucepan from the heat and add the nutmeg, vanilla and liquor, if using.
2. Add the dissolving gelatin while the eggnog mixture is still warm and whisk together to ensure that gelatin has completely dissolved.
3. Set the eggnog aside until it has cooled to lukewarm (you can transfer the mixture to a heat-proof 8 cup liquid measure, which helps the liquid cool down faster and makes it easier to pour into serving cups).
4. Add the yogurt to cooled eggnog mixture and whisk to blend completely. Pour liquid into 6 ounce martini or wine glasses, ramekins, tea cups or other decorative dessert cup.
5. Allow it to set in the refrigerator for 4 hours or until firm.
Prep Time: 15 minutes
Refrigerator Time: 4 hours
**See the original recipe here.