Eggnog

1. 1

   Split the vanilla bean and scrape out the seeds, set aside.

2. 2

   In a bowl over simmering water, whisk together the eggs, sugar and vanilla bean seeds.

3. 3

   Keep whisking until a ribbon is formed and the mixture has been heated to 140 degrees.

4. 4

   Hold it at this temperature for 2-3 minutes, and allow the mixture to thicken.

5. 5

   Stir this mixture into the milk.

6. 6

   Stir in the cinnamon.

7. 7

   Refrigerate this for 2 hours or until cold.

8. 8

   Whip the cream and add it to the egg mixture.

9. 9

   Sprinkle the top with the mace before serving.

No additional tips available.