The Sweeney Eggnog Challenge

Vanilla Eggnog

Steve Sweeney
Vanilla Eggnog

Vanilla Eggnog

Smores-Eggnog-Recipe-Sous-VideDownload the full recipe
Vanilla Eggnog
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Vanilla Eggnog

Course: eggnogDifficulty: Difficult
Servings

24

servings

A straight-forward vanilla eggnog that is good by itself, or can be used as a base for other flavors.

Ingredients

  • Milk Base:

  • 4 c. whole milk

  • 1/2 c. granulated sugar

  • 1 large cinnamon stick (5-6″)

  • 2 T. molasses

  • 2 vanilla beans, split

  • 3/4 t. nutmeg

  • Egg Base:

  • 18 egg yolks

  • 2 c. confectioner’s (10X) powdered sugar

  • 1/3 c. flour

  • 1/3 t. salt

  • Whipped Cream (Nog):

  • 2 c. heavy cream

  • 1/3 c. confectioner’s (10X) powdered sugar

  • 1 T. vanilla extract

  • 4 c. whole milk

  • 1/3 c. dark rum

Directions

  • Preheat your sous vide water bath to 144 degrees.
  • Simmer the ingredients from the “Milk Base” section in a saucepan to dissolve the sugar and infuse the flavors
  • Combine eggs, sugar, flour, and salt from “Egg Base” ingredients and whisk/beat. Keep adding & whisking sugar until pale yellow and satin-like in texture (be patient, they get thick).
  • Temper the egg mixture by adding the hot milk a few tablespoons at a time. After you’ve incorporated about 1/2 of the hot milk, you can go ahead and add the rest. Mix well.
  • Pour into a ziplock bag, remove air, and place into the 144 °F sous vide water bath for 1 hour.
  • After 1 hour, bring your custard out of the water bath and pour through a fine-mesh strainer into a large mixing bowl. Let cool while you are working on the next steps.
  • Lightly whip cream from “Whipped Cream” ingredients. Add in the confectioner’s sugar and vanilla. Continue whipping until a loose whipped cream forms.
  • Fold whole milk and dark rum into the whipped cream
  • Combine the egg custard with whipped cream mixture (the egg with the nog), adjust to taste, and then transfer to storage containers.
  • Refrigerate (at least) overnight.
  • Shake well before serving. Pour into a punch bowl or individual glasses.
  • Enjoy!

Recipe Video

Vanilla Eggnog

Notes

  • Making a stirred custard on the stovetop requires bringing the mixture to an internal temperature of 160-180 °F for a short time (2-3 minutes). If you go past 180 °F, the eggs will curdle and you end up with scrambled eggs.
  • Our sous vide recipe achieves the same result (cooking eggs until they are safe to eat) by holding the mixture at 144 °F for one hour! You get a no-muss, no-fuss, cooked custard without the chance of scrambling the eggs.
  • If you spike this with clear rum and banana liqueur; then add crushed Nilla Wafers as a garnish; it makes a good banana pudding eggnog.
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