At a glance
You're creating a luxurious, creamy eggnog liqueur using a gentle bain-marie method that brings together egg yolks, cream, and sugar into a thick, silky base. The main challenge is patient whisking over steam until the mixture thickens—this takes focus and a steady hand, but the result is a rich, velvety Christmas treat that's worth the effort.
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Set up a bain-marie
Prepare a bain-marie: pour water into a pot and set it on the stove. Into a stainless steel bowl that sits neatly on top of the pot (without touching the water, but fitting snugly), put the egg yolks, cream and sugar.
For this step
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Add the vanilla
To get the seeds out of a vanilla pod, slice it lengthways with a sharp knife and scrape the seeds out. I also like to add the whole scraped pod itself, and I even leave it in the bottle later.
For this step
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Whisk over the heat
Get a whisk ready and turn on the stove. Once the water is simmering, whisk the mixture over the steam until you're practically steaming yourself!
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