Home-made egg liqueur
Ingredients
5 egg yolks
3 1/4 dl Dansukker Icing Sugar
1 1/2dl whole milk
1 dl whipping cream
1 tsp Dansukker Vanilla Sugar
20 cl vodka or other neutral tasting spirit
Instructions
Bring the milk and vanilla sugar to the boil. Allow to cool. Whisk the egg yolks and icing sugar until fluffy and stir into the cold vanilla milk. Add the cream and stir until the mixture is smooth. Stir in the alcohol a little at a time. All the ingredients must be the same temperature, otherwise there is a high risk of the liqueur curdling. Put the liqueur in the refrigerator for at least two weeks to mature. Will keep in the refrigerator for another two weeks.
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