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    Home » Recipes » Desserts

    Heavenly Sous Vide Eggnog Custard

    Nov 29, 2019 · 4 Comments

    Sous vide eggnog custard is a true crowd pleaser. Nothing screams the holidays like eggnog, so why not serve it as a delicious dessert?

    Cooking the eggnog custard sous vide is a simply unbelievable method. The flavors are spot on. The texture is perfect. Then add some graham cracker crust to the top and you've got yourself a heavenly dessert.

    If you are an eggnog fan, this recipe is for you.

    Sous Vide Eggnog Custard with whipped cream

    Time and Temperature

    Through lots of R&D, we’ve found that cooking the eggnog custard at 80C/176F for an hour is the perfect combo. This time and temperature gives the dessert that delicious, perfect custard texture that you are seeking. Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule).

    Once the custard is done cooking in the sous vide, please chill for at least 8 hours for the pie to set.

    Special Equipment

    Sous Vide Machine – This one is obvious. To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule.

    12-quart Container – Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a large batch of custards in a small pot. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.

    Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for hours care-free.

    Mason Jars – For this recipe, the only additional equipment you need (besides a sous vide, of course) are 4 oz. canning jars. We prefer using the king of mason jars, Ball, for the job. Ball mason jars are reliable, so you can rest easy knowing the lid will remain sealed while submerged.

    Check out our full list of recommended gear here.

    Sous Vide Eggnog Custard with whipped cream
    5 from 2 votes
    Print

    Sous Vide Eggnog Custard

    Course Dessert
    Cuisine American
    Keyword christmas, custard, eggnog, holidays, sous vide
    Prep Time 5 minutes
    Sous Vide Time 1 hour
    Total Time 1 hour 5 minutes
    Servings 6 people

    Ingredients

    Eggnog Custard Filling

    • 16 ounces eggnog, store-bought
    • 8 egg yolks
    • nutmeg for garnish

    Crust

    • 5 graham crackers
    • 1 tablespoon sugar
    • 3 tablespoon unsalted butter, melted
    • ¼ teaspoon cinnamon

    Instructions

    Preparing the Eggnog Custard

    1. Set sous vide machine to 80C/176F.

    2. In a large bowl, whisk egg yolks together. Add eggnog and whisk again until smooth.

    3. Pour an equal amount of eggnog filling in each canning jar, and screw on the lid of each jar (see note). Gently submerge the entire jars in the bath using rubber tongs, and set a timer for 1 hour.

    4. Remove from bath and let rest on counter top for 30 minutes to cool. Once cooled, transfer the eggnog custards to the refrigerator for a minimum of 8 hours to set the custard. When ready to serve, garnish with the crust (recipe below) and a shake of nutmeg. Now enjoy this heavenly custard straight from the jar!

    Preparing the Crust

    1. Preheat oven to 163/325F.

    2. In a food processor, pulse graham crackers until finely crushed. Add sugar and cinnamon and mix until ingredients are combined. Slowly pour in melted butter to mixture while pulsing. Alternatively use a bag to crush the graham crackers then stir in the sugar, cinnamon and butter by hand if you don't have a food processor!

    3. Spread mixture in an even layer on a lined cookie sheet. Bake for 15 minutes, stirring halfway through.

    4. Remove crust mixture from oven, and set aside to cool.

    Recipe Notes

    • The lid should not be put on too tight or the air pressure will not be able to release, causing the jars to shatter in the water. Try only using your fingertips when attaching the lid.
    • Store in refrigerator for up to 5 days
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    About Jason Veselak

    Jason is a home chef with a passion for preparing perfectly-cooked, gourmet meals at home - so naturally he became obsessed with cooking sous vide. This obsession led to a quest to find the perfect cooking time, temperatures and techniques for every type of food he puts in the bath. Jason is excited to share his pro-tips and favorite recipes to help make cooking sous vide an unforgettable experience for everyone. Follow his culinary adventures at @sousveezy on Instagram to learn more!

    This post may contain affiliate links for products I use regularly and highly recommend.

    Reader Interactions

    Comments

    1. DrRandy says

      November 29, 2019 at 11:08 am

      Can your custards be made in a bag then poured into serving glasses before chilling? I don't have small canning jars.

      Reply
      • Jason Veselak says

        November 29, 2019 at 11:35 am

        Hi Randy,

        I wouldn't recommend making this specific custard in a bag. The texture is a little more firm than a traditional custard, so I am worried the texture may get messed up when transferring it from the bag to serving glasses.

        Reply
    2. Chris says

      December 06, 2020 at 9:02 am

      I have made a number of desserts in the sous vide over the years, and this is definitely my favorite. It is also so easy to make. My only recommendation is to make extra of the graham cracker crust topping and as I kept nibbling on it along the way.

      Reply
    3. Jamie says

      January 21, 2022 at 6:06 pm

      This turned out wonderfully! I have a feeling that I’ll be making it yearly!

      Reply

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