Summary

Ingredients

• 4 egg yolks
• 250 g powdered suar
• 1 packet vanilla sugar
• 250 ml cream
• 100 ml alcohol, 90%
• 125 ml rum, 40% strength

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Instructions

1. Put all the ingredients one after the other in a bowl and mix well - ideally with a food processor or mixer.
2. Then rinse an empty bottle with a screw cap (0.7l) well and briefly put it in the oven at 150 degrees.
3. Then pour the mixture into this and put it in the cold.
4. The egg liqueur is ready to eat.