Homemade egg liqueur recipe with a charming flavor recept

Name: Homemade egg liqueur recipe with a charming flavor
Ingredients: 8 egg yolks; 150 ml whole milk; 250 ml cream; 240 g sugar; 1 vanilla bean (or vanilla extract); 500 ml white rum (can also be brandy)

1 serving
0 minutes

Tomáš, 22. 12. 2025

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For 1 serving

Ingredients

8 egg yolks
150 ml whole milk
250 ml cream
240 g sugar
1 vanilla bean (or vanilla extract)
500 ml white rum (can also be brandy)

Preparation procedure

1. First, separate the yolks from the whites into a bowl. You can keep the whites for preparing other dishes, since this recipe uses only the yolks. Add the sugar to the yolks and whisk until you create a fluffy and dense mixture. After a few minutes a smooth cream should form, and the sugar should be completely dissolved.
2. While whisking the yolks (we can let them be whisked even in a stand mixer) we should already have the milk with whipping cream prepared in a pot. Allow them to heat over low heat and add the inside of the vanilla bean. Stir occasionally a little but let the milk and cream gradually warm up.
3. When we see that the milk and cream are about to boil, immediately turn off the stove and remove from the heat source. Stir and slowly pour it into the whipped yolk-and-sugar cream. Do this while continuously whisking, though reduce to a lower speed. Continue whisking a bit at low speed and then, when the ingredients are combined, pour everything into the pot where the milk was cooked. The mixture should be thin.
4. Stirring constantly (ideally with a kitchen whisk) cook the mixture over low heat for about 10 minutes, or until it thickens slightly. It is important to keep stirring because lumps could form. Then remove from the stove and continue stirring for a few more minutes. At the end you can add white rum or brandy and stir again for a few minutes. Then you can pour the finished egg liqueur into prepared bottles and store in a cool place. It is good to let the egg liqueur rest for at least three days before consuming it.
5. Stirring constantly (ideally with a kitchen whisk) cook the mixture over low heat for about 10 minutes, or until it thickens slightly. It is important to keep stirring because lumps could form. Then remove from the stove and continue stirring for a few more minutes. At the end you can add white rum or brandy and stir again for a few minutes. Then you can pour the finished egg liqueur into prepared bottles and store in a cool place. It is good to let the egg liqueur rest for at least three days before consuming it. Stirring constantly (ideally with a kitchen whisk) cook the mixture over low heat for about 10 minutes, or until it thickens slightly. It is important to keep stirring because lumps could form.
6. Then remove from the stove and continue stirring for a few more minutes. At the end you can add white rum or brandy and stir again for a few minutes. Then you can pour the finished egg liqueur into prepared bottles and store in a cool place. It is good to let the egg liqueur rest for at least three days before consuming it. Then you can pour the finished egg liqueur into prepared bottles and store in a cool place. It is good to let the egg liqueur rest for at least three days before consuming it. Then you can pour the finished egg liqueur into prepared bottles and store in a cool place. It is good to let the egg liqueur rest for at least three days before consuming it.
7. If you are afraid the mixture will curdle, you can first whip the yolks with sugar in a double boiler and then add the hot milk with the cream and mix a little longer. If the mixture does curdle slightly during preparation, you don't have to throw it away. It's not a disaster. Just strain it through a sieve and then pour into bottles. The liqueur can be used not only as a delicious drink: you can pour it over pancakes (of course, if they are not intended for children), add it to dessert creams, or pour it over a cake base, which will become wonderfully moist. It also works in cream-and-ice-cream sundaes or in coffee.