Made with only milk, cream, sugar and eggs (obviously), rich and creamy eggnog is a Yuletide staple. (Alcohol inclusion optional.)
To ensure that the eggs are cooked through but not curdled, Joshua Resnick, Lead Chef & Operations Manager at ICE New York, circulates his eggs.
“Circulating the eggnog allows the egg yolks to cook perfectly to achieve a smooth, creamy consistency without risking the eggs overcooking,” he says.
No immersion circulator? No problem. Chef Joshua says you can make your eggnog via the tempering method.
“The egg yolks, sugar and seasoning would be mixed in a bowl using a whisk until combined and the eggs get a pale yellow color — this process is called blanchir,” he says. “While doing that, the liquid gets scaled and then slowly added to the yolk mixture. Once combined, the mixture goes back on the range and gently heated until the eggs thicken the mixture.” (If tempering, just be mindful to not overcook and scramble your eggs.)
Here's how to make this holiday crowd-pleaser at home.
Ingredients
- 900 grams whole milk
- 300 grams heavy cream
- 180 grams sugar
- 180 grams egg yolks (~11-12 yolks)
- 2 grams grated nutmeg
- 2 grams ground cloves
- 2 grams almond extract
- 4 grams vanilla extract
Directions
- Preheat an immersion circulator in a water bath to 162˚F (72.2˚C).
- Combine all ingredients in a bowl and whisk to thoroughly combine.
- Transfer the mixture evenly into two quart-sized mason jars. Close the lids tightly before loosening it a quarter turn.
- Cook the eggnog in the water bath for 90 minutes.
- Remove the jars from the bath and allow to sit at room temperature for 45 minutes. Run under cold water for 5 minutes before chilling in an ice bath for 10-15 minutes.
- Hold in the fridge until ready to use. Should be consumed within a week of cooking.
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