Sous Vide Eggnog

Sous Vide Eggnog


The sous vide method ups the flavor ante of this seasonal favorite.


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



  • Mixing bowl outfitted with whisk
  • Sous vide circulator
  • Sous vide pouches


Prepping time: 20 minutes / Cooking time: 20 minutes




  1. In a mixing bowl, combine egg yolks and sugar and whisk until fully mixed. Add heavy cream, 2 cups milk, rum, vanilla, and nutmeg and blend together well. Chill for 20-30 minutes.
  2. Whip the egg whites and salt together in a separate bowl until stiff peaks form. Then combine with the yolk mixture and mix well. Pour into a sous vide pouch, seal, and cook at 161°F (72°C) for 20 minutes.
  3. Adjust thickness with milk until you’ve reached your desired consistency. Store in the fridge, blending well before serving. Serve the sous vide egg nog cold and garnish with a sprinkle of nutmeg, cinnamon, or brown sugar, to taste.

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