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–+ servings

Eggnog Recipe Sous Vide

Created by: Sarah Mock
sous vide eggnog with whipped cream square image.
prep time3 minutes
cook time1 hour
Additional Time 1 hour
total time2 hours 3 minutes
Makes 32 ounces

Ingredients

  • 6 (6) Egg
  • 1 Cup (200 g) Sugar
  • 2 Cups (473 ⅙ ml) Whole Milk
  • 1 Cup (236 ⅗ ml) Heavy Cream
  • 1 Teaspoon (1 Teaspoon) Vanilla Extract
  • ½ Cup (118 2/7 ml) rum
  • ½ Cup (118 2/7 ml) brandy
  • 1 (1) cinnamon stick
  • ½ Teaspoon (½ Teaspoon) nutmeg (freshly grated)
  • Whipped cream & freshly grated nutmeg (for serving (optional))

Instructions
 

  • Set the sous vide to 144°F (62°C).
  • Combine eggs, sugar, whole milk, heavy cream, vanilla extract, nutmeg in a blender.
  • Puree until smooth, frothy, and the sugar has dissolved... about 30 seconds.
  • Transfer to a large zip top bag, add the cinnamon stick and seal using the water immersion technique.
  • Leave the zip top bag open so as the eggnog bubbles pop, the can escape.
  • Set the timer for 1 hour. Massage the bags several times throughout the cooking process.
  • When the timer goes off, remove the bag from the sous vide water bath and cool completely in an ice bath.
  • Remove the cinnamon stick.
  • Add the rum and brandy to the eggnog.
  • 10. Serve immediately or refrigerate for up to three days. Add additional bourbon and brandy if desired.

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