Egg liqueur

Stringy, fragrant, sweet with a bright cognac taste. I'm not a big fan of alcoholic beverages and liqueurs in general. But I liked this personally prepared liqueur so much that words cannot convey it. The first portion dispersed in our family the same evening, so I did more to treat the rest of my relatives. This liqueur is ideal for various desserts - I prescribed them a trifle sponge cake, the recipe of which I will also post in the near future.

Maria

Recipe author

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Composition / ingredients

servings:

Condensed milk

170

Cognac

140

Sugar

100

Vanilla sugar

Egg yolks

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 5 g

Fats 13 % 7 g

Carbohydrates 78 % 42 g

320 kcal

GI: 0 / 5 / 95

Step-by-step cooking

Cooking time: 1 h

Step 1:
Measure out the ingredients.
Step 2:
Combine the yolks with sugar and vanilla sugar. Mix it up.
Step 3:
Pour in condensed milk and brandy. Stir until smooth.
Step 4:
Place the container on a water bath and simmer, stirring, for 10 minutes.
Step 5:
The liquor should thicken. You can check this by dipping the spatula into the liquor and running your finger over it: the trace should not disappear.
Step 6:
Remove the container from the water bath and strain. Pour the liquor into bottles and cool. Store in the refrigerator for no more than 3 weeks.