Eggnog Panna Cotta

Ingredients for Eggnog Panna Cotta (makes four- 1 cup servings)

Directions for Eggnog Panna Cotta

  1. Prepare molds by spraying with nonstick spray, wipe out the excess.

  2. Place gelatin strips into small bowl with water and 1-2 ice cubes. This allows the gelatin to soften, but not dissolve.

  3. In a 2 or 3 Qt saucepan, over medium heat, add cream, eggnog, and sugar. Stir until sugar dissolves.

  4. Add vanilla to the saucepan, stir. Once this begins to boil, turn off the heat.

  5. Squeeze out the excess water from the gelatin and add to the eggnog/cream mixture. Stir until the gelatin dissolves.

  6. Use a ladle to transfer the Eggnog Panna Cotta into the prepared molds. Place plastic wrap directly on the eggnog panna cotta to prevent a thick skin from forming.

  7. Refrigerate for 6-24 hours. Dip the mold into hot water for a few seconds, then invert onto a place to unmold. Drizzle with Caramel Sauce (I followed the recipe at