S’mores Eggnog

Directions

• Preheat your sous vide water bath to 144 degrees.
• Combine eggs, sugar, flour, and salt from “Egg Custard” ingredients and whisk/beat. Keep adding & whisking sugar until pale yellow and satin-like in texture (be patient, they get thick).
• Mix 1-quart chocolate milk into the egg mixture to complete the custard base.
• Pour into a ziplock bag, remove air, and place into the 144 °F sous vide water bath for 1 hour.
• Bring water and sugar “Toasted Marshmallow Simple Syrup” ingredients to a boil, reduce heat and simmer until sugar is completely dissolved.
• While the syrup is simmering, carefully toast the marshmallows under the broiler, turning occasionally until they are browned all over.
• Stir the marshmallows into the hot syrup and cook for another 2-3 minutes until marshmallows have dissolved.
• Remove from heat and strain through a fine mesh strainer into a large glass measuring cup. Let cool completely, then stir in the vanilla extract.
• Lightly whip cream from “Marshmallow Whipped Cream” ingredients. Fold in marshmallow fluff and vanilla extract and continue whipping until a loose whipped cream forms.
• Add chocolate milk, 2/3 of the toasted marshmallow simple syrup, and the Stroopwafel Liqueur to the whipped cream
• After the custard has been tempered, combine the egg mixture with cream (the egg with the nog), adjust to taste, and then transfer to storage containers. Refrigerate overnight.
• Using the remaining toasted marshmallow simple syrup, combine “Spike” ingredients and adjust to taste.
• Crush some graham crackers in a food processor and place crumbs into a shaker jar.
• Garnish each cup with a generous dusting of graham crackers.
• Optional: For a bit of flair, you use your Crème Brûlée torch to toast marshmallows for each cup!