Food blogger Marc Matsumoto shares this vanilla eggnog recipe in a full post on the Fresh Tastes blog.
- 1 vanilla bean
- 4 cups milk
- 2/3 cup sugar
- 4 whole eggs
- 2 egg yolks
- 1/2 cup cream
- Scotch whisky (optional)
- Split the vanilla bean in half by holding one end down on a cutting board and running a knife away from your hand and down the length of the bean. Open up the bean, and then use the back side of the knife to scrape out the black seeds. Place the seeds and the husk in a small saucepan along with the milk and sugar.
- Heat over medium low heat, stirring regularly to prevent burning until the surface is foamy and the milk is steaming hot.
- In a large bowl, add the whole eggs and egg yolks and whisk until pale yellow and foamy. Place the bowl on a wet towel so it doesn’t slip, and then pour the hot milk into the egg mixture while whisking constantly (it may be easier to have someone help you). It’s important to keep the egg moving as you add the hot milk, otherwise it will clump.
- If you are concerned about Salmonella, measure the temperature of your mixture and if it has not hit 160 degrees F, pour it all back into the pot and cook over low heat while stirring constantly until the mixture reaches 160 degrees. If you heat it anymore, the egg will curdle.
- Whisk in the cream and serve warm, or chill in the fridge. I like to serve the Scotch on the side, so people can add as much or as little as they like.