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Eggnog Panna Cotta Recipe

This eggnog panna cotta recipe features a luscious homemade eggnog base using fresh egg yolks. With a sprinkle of nutmeg, what an exquisite – and easy – holiday dessert!

Recipe courtesy "Strudel" (aka Morgan) of Strudel & Streusel.

Servings: 6

Active time: 30 minutes

Total time:


  • 4 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 3/4 c granulated sugar
  • 1 Tbsp vanilla extract
  • 1/2 tsp freshly grated nutmeg
  • 2/3 + 1/2 c whole milk
  • 1 1/2 c heavy cream
  • 1 Tbsp powdered gelatin


  1. Place egg yolks in large bowl and beat with electric mixer until combined. Gradually add sugar, beating until mixture is thick and pale yellow. With beaters on low, add in the vanilla and nutmeg and beat until incorporated. Slowly mix in 2/3 cup milk and heavy cream. Set aside.
  2. In a small saucepan, combine 1/2 cup milk and gelatin. Heat over medium heat, whisking frequently, until gelatin has dissolved. Watch mixture carefully to ensure that the milk does not boil. ?Add in the eggnog, continuing to whisk frequently, and bring mixture almost to a simmer. The cream should steam, but not bubble. ?Using a fine mesh strainer, strain mixture into a liquid measuring cup or other dish with a spout (this will remove any lumps that might have formed from the gelatin).
  3. Divide evenly into six 4-ounce ramekins and chill until gelatin has set, at least 3-4 hours or overnight, before serving.

Nutrition Facts

Serving Size (4 oz ramekin)
Total Servings 6

Amount Per Serving:

Nutrition Category Amount
Calories 380
Calories from Fat 240
Total Fat 27g (42% DV)
Saturated Fat 16g (80% DV)
Trans Fat 0.5g
Cholesterol 210mg (70% DV)
Sodium 50mg (2% DV)
29g (10% DV)
Dietary Fiber 0g (0% DV)
Sugars 28g
Protein 5g
Vitamin A 20%
Vitamin C 0%
Calcium 10%
Iron 2%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.