Eggnog
Paraphernalia
- Sous vide
- Vacuum sealer
Ingredients
-
600ml single cream
-
600ml milk
-
200ml rum
-
300ml Baileys
-
300g golden caster sugar
-
7g salt
-
6 large eggs (12 if not cooking)
-
Cinnamon sticks
-
Cassia bark
-
Whole nutmeg
-
Cardamom seeds
-
Whole cloves
Method
- Pastuerise eggs in sous vide for 2 hours at 57C; let cool
- Dry toast all spices in a medium saucepan until fragrant, then add the cream and milk, leave at 80C for 2 hours to steep
- Cream eggs and sugar together in stand mixer
- Combine milk, cream, salt, and alcohol together in a large measuring jug. Then gradually add the mixture to the running stand mixer
- Transfer the eggnog mixture to a baine marie, then cook to desired viscosity without exceeding 85C, but probably aim for 79C. Might be best to cook to thicker than desired, then thin out the mixture with a bit of milk
- Grate extra nutmeg and cinnamon to garnish, then serve