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Gallery Eggnog Bavarians Recipe Summary Servings: 8
Ingredients Ingredient Checklist 2 cups whole milk 1 vanilla bean, halved lengthwise, seeds scraped and reserved 1 cinnamon stick 1 teaspoon freshly grated nutmeg 4 large egg yolks 1/2 cup packed light-brown sugar 3 tablespoons bourbon 1/4 teaspoon salt 2 1/4 teaspoons unflavored gelatin 1/2 teaspoon pure vanilla extract 1 cup heavy cream
Gallery Eggnog Bavarians
Recipe Summary Servings: 8
Gallery
Eggnog Bavarians
Eggnog Bavarians
Eggnog Bavarians
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 2 cups whole milk 1 vanilla bean, halved lengthwise, seeds scraped and reserved 1 cinnamon stick 1 teaspoon freshly grated nutmeg 4 large egg yolks 1/2 cup packed light-brown sugar 3 tablespoons bourbon 1/4 teaspoon salt 2 1/4 teaspoons unflavored gelatin 1/2 teaspoon pure vanilla extract 1 cup heavy cream
Directions
Heat milk, vanilla bean and seeds, cinnamon, and nutmeg in a medium saucepan over medium-high heat until almost boiling. Remove from heat; cover, and let steep 1 hour.
Reheat milk mixture over medium-high heat until almost boiling. Meanwhile, whisk together egg yolks, sugar, bourbon, and salt in a medium bowl. Pour hot milk mixture into yolk mixture in a slow, steady stream, whisking until combined. Clip a candy thermometer onto side of pan; pour milk-yolk mixture into pan, and cook over medium-low heat, stirring constantly, until it reaches 140 degrees, about 10 minutes. Pour through a fine sieve into a medium bowl.
Prepare an ice-water bath; set aside. Sprinkle gelatin over 1/4 cup water in a heatproof bowl; let stand until softened, about 5 minutes. Place bowl over a pan of simmering water; stir until gelatin has dissolved. Stir gelatin mixture and vanilla extract into milk-yolk mixture. Place in ice-water bath; stir occasionally until mixture begins to thicken but is not set.
Whisk cream in a medium bowl until soft peaks form. Whisk one-third of the whipped cream into the milk-yolk mixture; using a rubber spatula, gently fold in the remaining whipped cream. Divide mixture among serving cups; refrigerate at least 6 hours or overnight.
Reviews
Add Rating & Review 2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
All Reviews for Eggnog Bavarians
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Eggnog Bavarians
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
