Sous Vide Eggnog

(175)

Emily Farris and Jeff Akin

Kansas City, Missouri

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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By definition, eggnog is simply a blend of milk or cream, beaten eggs, sugar, nutmeg and liquor. Modern connoisseurs of eggnog believe that a homemade version needs to age. We've put a modern twist on this recipe with sous vide eggnog. This recipe calls for part brandy, part bourbon. While we think that’s the best way to go, you could do all bourbon, all brandy, or switch it up completely with rum. The best part? You can enjoy this recipe at any time of the year.
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Ingredients for 8

  • 6 large eggs

  • 1 quart whole milk

  • 1 cup heavy cream

  • 1/2 cup bourbon

  • 1/2 cup brandy

  • 1/2 cup ultrafine sugar

  • 1 teaspoon vanilla bean paste

  • 1/2 teaspoon freshly ground nutmeg, plus more for serving

  • 1/2 teaspoon freshly ground cinnamon

  • Pinch of kosher salt

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 144°F (62°C).

  • Step 2

    Combine all ingredients a blender. Puree until smooth and frothy, about 30 seconds. Transfer to a large zipper lock bag and seal using the water immersion technique.

  • Step 3

    Place the bag in the water bath and set the timer for 1 hour. Agitate the bags several times throughout the cooking process.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath and cool in an ice bath.

    • Step 1

      Serve immediately or refrigerate for up to three days. Add additional bourbon and brandy if desired.

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144 F / 62.2 C Recipe Temp
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