Eggnog Mold

Eggnog mold is the kind of mid-century holiday dessert that lives on in church cookbooks and Christmas potlucks. Two envelopes of unflavored gelatin set a quart of chilled eggnog into a wobbly, spiced cream that holds the shape of whatever mold you pour it into, with ground almonds folded in for a bit of texture against the silky base.

Unmolded onto a platter and crowned with mandarin oranges and whipped topping, it’s a quiet centerpiece that hits the same comfort notes as panna cotta with a holiday accent.

Kitchen Tips

• Bloom the gelatin in cold water for a full 5 minutes before heating. Skipping the bloom leaves rubbery streaks in the set.
• Don’t boil the gelatin. A gentle melt over low heat keeps the setting power intact; high heat weakens the gel.
• Make sure the eggnog is cold when the warm gelatin hits it. Hot eggnog can curdle, and the temperature shock helps the mold start setting evenly.
• Lightly oil the mold with a neutral oil and wipe out the excess. The thin film releases the dessert cleanly without leaving a slick on the finished surface.
• To unmold, dip the bottom of the mold in warm water for 10 seconds, run a thin knife around the edge, then invert onto the platter.

Variations

• Stir in 2 tablespoons of dark rum or brandy with the eggnog for a boozy, grown-up version.
• Use toasted sliced almonds instead of ground for visible texture and a deeper nut flavor.
• Fold in ½ cup chopped candied cherries for a fruitcake-inspired twist.