In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Add sugar and Clear Jel and beat until it is completely dissolved. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream, cinnamon and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and whisk 1/2 cup of hot mixture into the egg mixture to temper. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Add vanilla. Let cool

Beat egg white to soft peaks. Gently whisk into cooled egg mixture and set in the refrigerator to chill.

To cook in Instant Pot, put all ingredients in blender and blend for 30 seconds. Pour in Mason jar, top with 2-part canning lid just finger tight. Fill IP pot with water just to top of egg nog in jar (so it doesnt float). Sous vide for one hour at 155 F.

12/19/20: I made this recipe and sous vide cooked in Instant Pot for 1 hour at 155 F. Did not thicken at all. Think because the cook type Clear Jel required boiling. Next time try the Instant Clear Jel