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Easy Eggnog Panna Cotta

  • Prep:
  • Total Time:
  • Yield: Makes 6

Photography: Bryan Gardner


  • 1/4-ounce gelatin (from 1 packet)
  • 1/4 cup cold milk
  • 2 3/4 cups Eggnog, cold
  • Freshly grated nutmeg, for serving


  1. Sprinkle gelatin over milk; let stand to soften. Heat 3/4 cup eggnog until scalding. Stir in gelatin mixture, then remaining 2 cups eggnog. Divide among six 6-ounce ramekins. Chill in refrigerator until set. Dip bottoms of ramekins in hot water 15 seconds. Run a knife around sides to unmold. Serve, sprinkled with nutmeg.

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