Method

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.

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.

Adjust thickness with milk until you’ve reached your desired consistency. Store in the fridge, blending well before serving. Serve the sous vide eggnog cold and garnish with a sprinkle of nutmeg, cinnamon, or brown sugar, to taste.

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