Homemade Egg Liqueur
Prep: 15min
|
Servings: 1
|
Cook: T0M
A homemade egg liqueur made with fresh ingredients from the alcoholic beverages category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g sugar
- 500 ml milk
- 0.5 vanilla bean (pulp)
- 7 egg yolks (from very fresh eggs)
- 250 ml white rum (54-70% alcohol)
Instructions
-
1.
Bring the milk with half of the sugar and the vanilla pulp to a boil, stirring occasionally.
-
2.
Whisk the remaining sugar with the egg yolks over a hot water bath until frothy.
-
3.
Pour the hot milk in a thin stream into the froth while continuously whisking; fold in and then stir over the water bath with a wooden spoon until it reaches 80–90°C, do not boil. Cool on an ice bath while folding in the rum.
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4.
Transfer to clean bottles or smaller containers, seal tightly, and store cool and dry.
