Sous Vide Eggnog
If you have a sous vide available this Eggnog recipe is definitely the easiest and most delicious.
Servings: 8
Ingredients
- 6 large eggs
- 1 quart whole milk
- 1 cup heavy cream
- 1/2 cup bourbon dark rum can be substituted
- 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
Instructions
- Set the Sous Vide to 144°F (62°C).
- 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.
- Place the bag in the water bath and set the timer for 1 hour. Agitate the bags several times throughout the cooking process.
- When the timer goes off, remove the bag from the water bath and cool in an ice bath.
- Serve immediately or refrigerate for up to three days. Add additional bourbon and brandy if desired.