Summary
| Prep Time | 15 mins |
| Cook Time | 8 mins |
| Total Time | 23 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 250 g powdered suar
- 8 medium egg yolks
- 632 g condensed milk
- 1 packet vanilla sugar
- 250 g rum 54%
Print Recipe
Pin Recipe Instructions
- First beat the egg yolks with the vanilla sugar for 12 seconds on speed 8 until frothy. Then add the condensed milk and rum for 8 seconds at level 5. Finally stir in the icing sugar and heat everything at 70 ° C for 8 minutes at level 4.
- Then fill the bottles straight away and close them. Do not fill the bottles completely. Since the egg liqueur can become a little firmer when it cools, you may have to fill up with a little milk to get it out of the bottle.
- The recipe makes about 1.5 liters of the most delicious egg liqueur.
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