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This recipe is a must at every German Easter celebration! It is an Egg Schnapps – sweet and silky and delicious. It is used as a dink or for long drinks, in a latte, on desserts, as an ingredient for cakes and for the wonderful Eierlikör Torte (recipe on the channel)! One can even make ice cream from it.
I, unfortunately, had some technical trouble with one of my two cameras. As a result, the front camera footage is a little blurry. I’m sorry for that and hope this won’t affect you too much while watching.
INGREDIENTS
- 8 egg yolks organic, grain fed
- 250 ml White Rum or Vodka
- 250 ml heavy Cream
- 250 g Confectioners Sugar
- some Vanilla Extract or paste optional
INSTRUCTIONS
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Using a metal bowl, add all ingredients and whisk until mixed.
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Heat water in a saucepan and put the bowl on top – not touching the water.
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Don’t let the water boil!
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While on the pot, whisk constantly and heat the mixture to at least 70°C / 158°F to remove salmonella bacteria.
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When it reaches this temperature, continue to stir at this temperature for eight minutes.
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The mixture will thicken somewhat.
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After eight minutes, let cool and fill into a bottle.
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Keep chilled in the fridge and it will be good for 4 weeks.
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Take out of the fridge about 20 minutes before serving. This makes it easier to pour it.
