I already made eggnog for Christmas last year – I know that is something you can buy in stores – except here in Germany ;) So making something like that makes sense if you want it and can’t get it elsewhere.
The Eierlikör on the other hand is something you can shop here year round in every supermarket – we Germans have a long tradition on drinking that (or better said nice old ladies have a long tradition on drinking that). Anyways, you get it everywhere, so why make it? Well… here comes my standard answer: Because you will get something much better than the stuff you can buy in the store! That applies for many things actually. Sometimes it is cheaper to make it at home, sometimes it is a bit more work to do than just go to a supermarket and buy it – but in almost all cases the result you get at home is much better than the pre-made stuff and you always know 100% what’s in it – which you can’t be with store bought stuff. So here is my advice – make more things at home. It is easy – as easy as making this Eierlikör :)
So what is to say about the Eierlikör? Well – I wanted to make it because a friend of mine always makes it at home for Easter and it is sooooo delicious. And I also needed some of it for a cake I made. That’s it. ;)
Note: The egg whites you don’t need for this recipe can be stored in the fridge up to 2 weeks if you put it in an air-tight container. You can also freeze egg whites – they will be as good as fresh ones – just let them defrost slowly in the fridge before you use them.
INGREDIENTS / ZUTATEN
8 fresh egg yolks (medium)
1 tsp. vanilla extract
2 cups (250g) confectioner’s sugar
11.5 fl oz. (340 ml) condensed milk (7.5% fat)
1 cup (250ml) white rum (or cognac)
8 frische Eigelb (Gr. M)
1 TL Vanille Extrakt
1 Dose (340 ml) Kondensmilch (7,5% Fett)
250ml weißer Rum (oder Cognac)
DIRECTIONS / ZUBEREITUNG
2. In a heatproof bowl mix egg yolks with vanilla extract, condensed milk and rum. Gradually add the confectioner’s sugar and mix all well.
3. Place the bolw with the egg mixture on a saucepan with simmering water and heat the mix while stirring constantly until the eierlikör is thick and creamy – about 7-10 minutes. Fill the still hot eierlikör into the bottle(s) and seal. The eierlikör is good up to 4 weeks when it is closed and stored in the fridge.
2. Eigelbe mit Vanille Extrakt, Kondensmilch und Rum in einer hitzebeständigen Schüssel verrühren. Puderzucker nach und nach zugeben und unterrühren.
3. Die Schüssel mit der Eigelbmasse über einem Topf mit köchelndem Wasser aufschlagen, bis sie dickflüssig und cremig ist – ca. 7-10 Minuten. Den Eierlikör noch heiß in die vorbereiteten Flaschen einfüllen und verschließen. Im Kühlschrank sollte sich der Eierlikör gut verschlossen ca. 4 Wochen halten.
Here is a version of the recipe you can print easily.
- 8 fresh egg yolks (medium)
- 1 tsp. vanilla extract
- 2 cups (250g) confectioner’s sugar
- 11.5 fl oz. (340 ml) condensed milk (7.5% fat)
- 1 cup (250ml) white rum
- Clean the bottle(s) you want to use for the eierlikör with hot water and let dry.
- In a heatproof bowl mix egg yolks with vanilla extract, condensed milk and rum. Gradually add the confectioner's sugar and mix all well.
- Place the bolw with the egg mixture on a saucepan with simmering water and heat the mix while stirring constantly until the eierlikör is thick and creamy - about 7-10 minutes. Fill the still hot eierlikör into the bottle(s) and seal. The eierlikör is good up to 4 weeks when it is closed and stored in the fridge.
- Happy Easter!