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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