Sous Vide Eggnog
Eggnog has been around for a millennium and has been associated with the holidays ever since it hopped the pond. It’s creamy, thick and rich. It’s also full of enough bourbon to give everybody the spice of holiday joy. Normally you have to start this months in advance to allow it to thicken and mellow out. I’m going to be doing it Sous Vide, heating it to a precise temperature to activate the lecithin in the egg yolks to thicken it, but not scramble it, also allowing the bourbon to mellow out, and having it ready right away rather than a few months!
Serving up some of PA's finest sous vide eats, Justin and Anova are a match made in heaven. With a penchant for delicious desserts, he makes sure they turn out perfect time after time. Justin manages and runs beyondtherecipes.com where he shares this recipe and more!
Prep Time: 00:30
Recipe Time: 01:00
144F / 62.2C
- 4 Egg Yolks
- 8 Eggs
- 4 cups Milk
- 3 cups Heavy Cream
- 1 Vanilla bean
- 1 cup Powdered Sugar
- 1/2 teaspoon Salt
- 2 Cinnamon Sticks
- 1/2 teaspoon Clove
- 1/2 A Whole Nutmeg, Grated
- 2 cups Bourbon
- Set Anova Sous Vide Precision Cooker to 144°F / 62.2°C
- Add egg yolks, eggs, milk, heavy cream, sugar and cloves in a blender.
- Scrape vanilla from vanilla bean and add to blender. Keep vanilla bean skin.
- Add 1/2 of the grated nutmeg.
- Place a half of each cinnamon stick and a quarter of the vanilla pod into each jar.
- Blend mixture until frothy.
- Pour into 4 32oz mason jars.
- Add bourbon, splitting evenly between jars.
- Seal jars finger tight, careful not to over tighten.
- Place jars in bath and sous vide for one hour.
- When it’s done, just place it in the fridge overnight. It’s ready right away, but if you let it sit for another week, the alcohol will mellow out. Top with a little fresh grated nutmeg for garnish and enjoy! It’s sweet, rich, creamy and has enough kick to give anybody the holiday spirit!