Some time prior, I (ineffectively) utilized the "keep warm" setting to sous vide a steak. It was overcooked, however I found something. The hold temp for "keep warm" is 160 degrees. So when I discovered the sustenance safe temperature for purifying eggnog is 160, it appeared to be an ideal match.
What's more, it is, aside from a certain something. When I just added the eggnog to the pot, the hotspots made a portion of the egg scramble. So I required a boundary from the warmth… A water shower! So right now Pot eggnog is splendidly sanitized, with a strategy that will guarantee that you don't overheat the eggs – which is the greatest test while doing this on the stovetop. It's really great.
Keep blending much of the time until the eggnog achieves 160 degrees. At that point exchange to a sealed shut holder and chill medium-term.
- 6 eggs
- 2/3 cup sugar
- 2 cup whole milk
- 1 cup heavy cream
- 1/2 tsp. vanilla extract
- 1/2 tsp. nutmeg
- 1/4 tsp. salt
Instructions
- Place trivet in pot, along with 5 cups of water. Turn on sauté setting and bring to a boil.
- Add eggs to blender. Blend until fully broken up into a homogenous mixture, about 15 seconds. Add sugar and blend until fully incorporated. Finally, add milk, cream, vanilla, nutmeg, and salt. Blend for about 30 seconds, until all combined.
- Pour eggnog into a large pyrex dish (1.75 quart). Place pyrex dish on top of trivet. Water should come up about halfway on the sides. Whisk eggnog frequently while water comes back up to a boil.
- Once the eggnog reaches 150 degrees, switch Instant Pot to “keep warm” setting. Continue mixing frequently until the eggnog reaches 160 degrees. Then transfer to an airtight container and chill overnight.
read more our recipe EGG MUFFINS #vegan #recipevegetarian
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