Vanilla Eggnog

Split vanilla bean in half lengthwise. In large saucepan, cook vanilla bean, 10% cream and sugar over medium heat, stirring occasionally, until steaming and sugar is dissolved. Remove vanilla bean from pan. Using tip of knife, scrape out seeds and set aside; reserve pod for another use.

In bowl, whisk egg yolks until light-colour. Whisk in 1 cup (250 mL) of the hot cream mixture; pour back into pan. Cook over medium-low heat, whisking constantly, until thick enough to coat back of spoon, 5 to 7 minutes.

Strain into clean bowl; whisk in milk and reserved vanilla seeds. Let cool, whisking occasionally, for 10 minutes. Place plastic wrap directly on surface of eggnog; refrigerate until cold, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)

Toppings: Whip cream. Pour eggnog into chilled punch bowl or individual glasses. Top with whipped cream and chocolate.

Additional information :

Tip: You can use the pod from the vanilla bean to flavour sugar.

Variations:
White Chocolate Vanilla Eggnog:
Reduce milk to 2 cups (500 mL) and add 3/4 cup (175 mL) white chocolate liqueur, such as Godet.

Irish Cream Vanilla Eggnog:
Reduce milk to 2 cups (500 mL) and add 1 cup (250 mL) Irish cream liqueur.

Coffee Vanilla Eggnog:
Reduce milk to 2 cups (500 mL) and add 3/4 cup (175 mL) coffee-flavoured liqueur or strong brewed coffee. Garnish with chocolate-covered espresso beans.

Orange Vanilla Eggnog:
Stir in 2 tbsp (25 mL) orange juice concentrate, or reduce milk to 2 cups (500 mL) and add 3/4 cup (175 mL) orange-flavoured liqueur.