Ingredients Jump to Instructions ↓

  1. 1 vanilla bean

  2. 2 cups 10% cream

  3. 1/2 cup granulated sugar

  4. 6 egg yolks

  5. 3/4 cups milk

  6. Toppings:

  7. 1 cup whipping cream

  8. 1/4 cup grated milk or bittersweet chocolate

Instructions Jump to Ingredients ↑

  1. Split vanilla bean in half lengthwise. In large saucepan, cook vanilla bean, 10% cream and sugar over medium heat, stirring occasionally, until steaming and sugar is dissolved. Remove vanilla bean from pan. Using tip of knife, scrape out seeds and set aside; reserve pod for another use.

  2. In bowl, whisk egg yolks until light-colour. Whisk in 1 cup of the hot cream mixture; pour back into pan. Cook over medium-low heat, whisking constantly, until thick enough to coat back of spoon, 5 to 7 minutes.

  3. Strain into clean bowl; whisk in milk and reserved vanilla seeds. Let cool, whisking occasionally, for 10 minutes. Place plastic wrap directly on surface of eggnog; refrigerate until cold, about 2 hours. Or, refrigerate up to 2 days.


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