Alcohol-free eggnog

First, pour the cooking cream and milk into a larger pot. Split the vanilla bean, remove the seeds, and add them along with the pod to the pot. Heat the contents of the pot over medium heat for 7–9 minutes. While heating, continuously check the temperature of the mixture – preferably with your finger, and the mixture should be at body temperature.

Once the liquid reaches the desired temperature, add honey, reduce the heat to low and carefully whisk in all the egg yolks. Continue heating the mixture, stirring constantly with a whisk, for 10–12 minutes. During this time, the mixture should slowly thicken.

Once the mixture reaches the desired consistency, increase the heat to high and stir the mixture for 30 seconds to raise the temperature and achieve pasteurization.