Sous Vide Eggnog | Sous-Vide Magazine
Using sous vide to make eggnog allows for the best consistency for that extra boost of holiday cheer. Sous vide pasteurizes the egg and mellows the booze.
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
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