German Egg Liqueur (Eierlikör) for #SundaySupper
If you want to add more European recipes to your collection, German Egg Liqueur (Eierlikör) for #SundaySupper might be a recipe you should try. This recipe makes 4 servings with 966 calories, 13g of protein, and 39g of fat each. For $4.1 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. It works well as a pretty expensive main course. Head to the store and pick up sugar, heavy whipping cream, sweetened condensed milk, and a few other things to make it today. 455 people have made this recipe and would make it again. It is brought to you by Magnolia Days. From preparation to the plate, this recipe takes roughly 25 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns a pretty good spoonacular score of 41%. Similar recipes include Eierlikör – German Egg Liqueur (cooked!) a.k.a. Advokaat, Flammkuchen (German Pizza) #SundaySupper, and Apfelkuchen (German Apple Cake) #SundaySupper.
Servings: 4
Cooking duration: 25 minutes
Ingredients:
10 egg yolks (from pasturized eggs recommended)
1 cup heavy whipping cream
1 cup light rum
1½ cups superfine sugar
¾ cup sweetened condensed milk
1 vanilla bean
Equipment:
stand mixer
whisk
bowl
Cooking instruction summary:
Cut vanilla bean lengthwise and scrape out the seeds. Discard outer bean.Place egg yolks, vanilla seeds, and sugar in the bowl of a stand mixer fitted with the whisk beater. Beat on high speed for 10 minutes.Slowly add cream and condensed milk and beat for 7 minutes.Slowly add rum and beat for 3 minutes.Pour egg liqueur in decorative bottles or containers. Seal and refrigerate for up to 3 weeks.
Step by step:
1. Cut vanilla bean lengthwise and scrape out the seeds. Discard outer bean.
2. Place egg yolks, vanilla seeds, and sugar in the bowl of a stand mixer fitted with the whisk beater. Beat on high speed for 10 minutes.Slowly add cream and condensed milk and beat for 7 minutes.Slowly add rum and beat for 3 minutes.
3. Pour egg liqueur in decorative bottles or containers. Seal and refrigerate for up to 3 weeks.
Nutrition Information:
covered percent of daily need
