Egg liqueur

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   For approx. 1.2 l liqueur, cut 1 vanilla pod lengthwise and scrape out the pulp. Beat 10 fresh egg yolks (size M), 300 g icing sugar and vanilla pulp with a whisk of the mixer on highest speed for at least 10 minutes until creamy. Add 400 g whipped cream and continue beating for 7 - 8 minutes. Pour 200 ml white rum and continue beating for about 3 minutes. Pour the advocaat into hot rinsed and tightly sealed bottles. Keep cold.