Egg Liqueur with Cognac

Ingredients

• 6 fresh egg yolks
• 200 g powdered sugar
• 150 ml whipping cream
• 400 ml milk
• 0.25 l cognac

Instructions

1. 1.

   Add the egg yolks and powdered sugar to a metal bowl and stir. Add the cream and milk, then whisk over a hot water bath with an electric mixer until thick and creamy. Gradually fold in the cognac. Let the egg cream cool and pour into bottles.

2. 2.

   Store chilled and dark; the liqueur lasts about one week.