Sous Vide Eggnog
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!
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Ingredients for 16
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
Directions
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Step 1
Set Anova Sous Vide Precision Cooker to 144°F / 62.2°C
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Step 2
Add egg yolks, eggs, milk, heavy cream, sugar and cloves in a blender.
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Step 3
Scrape vanilla from vanilla bean and add to blender. Keep vanilla bean skin.
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Step 4
Add 1/2 of the grated nutmeg.
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Step 5
Place a half of each cinnamon stick and a quarter of the vanilla pod into each jar.
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Step 6
Blend mixture until frothy.
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Step 7
Pour into 4 32oz mason jars.
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Step 8
Add bourbon, splitting evenly between jars.
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Step 9
Seal jars finger tight, careful not to over tighten.
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Step 10
Place jars in bath and sous vide for one hour.
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Finishing Steps
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Step 0
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!