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!
Ingredients for 16
4 Egg Yolks
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!