Eggnog Bavarians

Eggnog Bavarians

For our eggnog Bavarians, the drink is recast as a creamy dessert.


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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