Many of us feel obligated to buy a litre or two of eggnog this time of year — it’s the seasonal thing to do and it’s nice to have on hand when guests come over. But it’s a fairly rich drink and I find, at least, that my carton of eggnog often languishes at the back of my fridge.

Luckily, there’s a lot you can do with leftover eggnog, including using it for baking and other desserts. It’s already sweet, making it a great option for French toast or bread pudding. I like turning it into pots de crème — little cups of cooked custard that are great to cap off a holiday meal.

I make my pots de crème in a slow cooker, which may seem odd, but a slow cooker actually acts as a great water bath to gently cook the custard for a smooth and consistently silky result.

  • c
    1 cup eggnog
  • c
    1 cup half-and-half cream
  • c
    1/4 cup sugar
  • c
    2 large eggs
  • c
    2 large egg yolks
  • c
    1 Tbsp rum or rum flavouring
  • c
    nutmeg
  • Directions
    • 1
      In a small saucepan over medium heat, combine the eggnog and half-and-half. Heat until the mixture is steaming, but not bubbling.
    • 2
      While the eggnog mixture heats up, whisk together the sugar, eggs, egg yolks and rum in a medium bowl. Slowly pour in the warm eggnog mixture, whisking constantly.
    • 3
      Divide the mixture into 4 to 6 ramekins or oven safe coffee mugs or teacups (old Pyrex mugs work wonderfully here).
    • 4
      Place the ramekins or cups into a 6-quart slow cooker. If they don’t all fit along the bottom, it’s okay to stack them on top of one another in layers. Pour enough warm water into the slow cooker so that the cups are submerged about halfway up their sides.
    • 5
      Cook on high for 2 to 4 hours or until the custard is set but still wobbly in the middle. Remove and let cool to room temperature. Cover each cup with plastic wrap and refrigerate for at least 2 hours or up to a day. Sprinkle with nutmeg and serve.
    • 6
      Tip: Use flavoured liqueur in place of the rum for a different flavour.

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