Orange and Egg Liqueur with Vanilla
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 10 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 orange (s)
- 6 egg yolks
- 300 ml alcohol, 96%
- 500 ml condensed milk
- 200 ml cream
- 330 g suar
- 1 vanilla pod, the pulp scraped out
Print Recipe
Pin Recipe Instructions
- Peel the oranges very thinly and leave very little of the white subcutaneous tissue on them. Place the orange peel in a well-sealable and sufficiently large glass with the alcohol.
- Completely remove the white subcutaneous tissue from the oranges, cut into pieces and place in another glass with 200 g sugar. Store this jar in the refrigerator and shake it occasionally. After 3 days, remove the orange pieces and squeeze them out with a tea towel.
- Pour the collected juice from the orange pieces and the sugar-juice mixture into the glass with the orange peel and the alcohol. Let it steep for another 3 days.
- Then pour everything through a sieve. Beat the egg yolks with the remaining sugar until frothy. While stirring constantly, slowly add the pulp of the vanilla pod, the condensed milk and the cream and finally stir in the alcohol-orange mixture.
- Fill into bottles and let steep for a few days.
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