Ingredients
Scale
- 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
Instructions
- 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.
Notes
- Happy Easter!