Sous Vide Eggnog
Ingredients
- 12 eggs, split into whites and yolks
- 4 C heavy cream
- 2 C whole milk, plus extra if needed
- ½ C dark rum
- 1 Tbsp vanilla extract
- 1 Tbsp ground nutmeg
- ¼ tsp salt
- 1 C sugar
Method
In a mixing bowl, combine egg yolks and sugar and whisk until fully mixed. Add heavy cream, 2 cups milk, rum, vanilla, and nutmeg and blend together well. Chill for 20-30 minutes.
Whip the egg whites and salt together in a separate bowl until stiff peaks form. Then combine with the yolk mixture and mix well. Pour into a sous vide pouch, seal, and cook at 161°F (72°C) for 20 minutes.
Adjust thickness with milk until you’ve reached your desired consistency. Store in the fridge, blending well before serving. Serve the sous vide eggnog cold and garnish with a sprinkle of nutmeg, cinnamon, or brown sugar, to taste.
For more recipes like this, visit Sous Vide Magazine.
