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Sous Vide Eggnog?

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I know even this thread's title probably has more than one CHer's eyes rolling, but --

I've seen recipes for cooking the custard base for ice creams sous vide. You basically just blend all the ingredients, pour the mixture into a bag, and then plop it into the water. None that hovering and stirring that's de rigueur with traditional custard cooking.

So I'm wondering whether anyone here has made, or tasted, eggnog prepared sous vide.
If so, how did it come out, and do you have any tips?

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  1. I made a coquito (kind of an eggnog but with cream of coconut in the mix) last week sous vide to sterilize the eggs.
    It was pretty good, although a bit too rich and sweet.

    Now playing around to try to make a reduced-fat, lazy-man's eggnog.