Go to the Recipe: Rich and Creamy Sous Vide Eggnog Custard
Couldn't you use the ChefSteps Eggnog Recipe for this?
Yes ... my question too! My favorite eggnog by far is the one I make from Chefsteps' recipe.
So much easier to use the water bottle trick to separate the egg yolks:
https://youtu.be/_AirVOuTN_M
I made an eggnog custard for Thanksgiving. Started with the crème brulee base, but added the spices and extracts from the eggnog recipe (plus some cinnamon and vanilla). It was really, really good. I'm surprised by the suggestion of store bought nog (not that I'm against the stuff, but the standard custard is already fairly easy, so the addition of some spice is not a big deal). Regardless, I'm sure this is very good, and definitely simple. The short cut off using store bought is definitely appreciated if in a hurry.
This is what we are doing at my restaurant. It taste much better than store bought eggnog. I can't go back to that stuff now that I've tried this home made recipe. Miles ahead in terms of taste. And you can actually taste the eggs, which should be a main factor in a drink called, eggnog, you would think?
I believe you could..
I believe you could
I have a question on cooking the custards in a water bath - do they have to be submerged fully or can they be cooked similar to the Million Dollar Pate where most of the container is submerged with the tops sticking out?
If you want to make a large batch of these, can you stack them on top of each other in a pot with the water covering all?
Yes, I've done creme brulee in large batches and stack them
I've tried reheating the egg bites like this...the heat really doesn't transfer up as much as you'd expect. For the timings to be accurate I think you should keep them submerged.
Just made it. Not as nice a texture as the chefsteps creme brûlée, but that could be because the store-bought 'nog I used was ultra-pasturized. If I tried making again, would probably use a standard custard instead and just add the spices.
This was super easy and a big hit. Garnished with clementine, cinnamon syrup and a pizzle
I've made most of the ChefSteps "in a jar" desserts, and this is the only one that I find...well, boring. A light custard, neither so light or so creamy as to achieve an interesting texture. And if I didn't know I made it from eggnog, I don't think that flavor profile would have immediately popped into my head. Ridiculously easy to make with store-bought eggnog, but that's about all I can say for it.
I might try it again with ChefSteps' homemade eggnog recipe, which people seem to adore. Maybe that will kick it up a few notches.
Store-bought eggnog? Why would we do that when we can make our own? Is there any advantage over homemade, dear Grant and team??
I would personally make my own from the recipes we have at chefsteps. But we made this one with store bought to simplify the prep.
can you use a vaccum sealed bag instead cut corner the pour into ramekins instead, any changes for reciepe or prep ?
You want to cook it in the vessel it is served in otherwise the texture will suffer. If you cook it in a bag and then pipe into ramekins it will seem to have a 'lump' texture and the structure will become loose. Almost like when you go to blend a thick yogurt and it turns into a fluid liquid from agitation. If you do decide to do this then fully chill the custard before piping into dishes and work is as little as possible when handling the bag.
For a more modern approach you can make a carrageenan custard and pour directly in the molds to set. https://www.chefsteps.com/activities/almond-cream-custard, simply swap in the egg nog to this recipe and omit the sugar.
Thanks Matthew, I am getting carrageen for use in your flourless carrot cake reciepe will use your suggestion appreicate the information and link, happy holidays to everyone at Chef Steps
Shoot us a picture when you do!
