Food & Cooking Recipes Dessert & Treats Recipes Eggnog Bavarians 5.0 (2) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 1, 2020 Print Rate It Share Share Tweet Pin Email Servings: 8 For our eggnog Bavarians, the drink is recast as a creamy dessert. 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 ½ cup packed light-brown sugar 3 tablespoons bourbon ¼ teaspoon salt 2 ¼ teaspoons unflavored gelatin ½ 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. Rate it Print