German Egg Liqueur (Eierlikör

• Refrigerated

  • 10 Egg yolks

• Baking & Spices

  • 1 1/2 cups Superfine sugar
  • 1 Vanilla bean

• Dairy

  • 3/4 cup Condensed milk, sweetened
  • 1 cup Heavy whipping cream

• Beer, Wine & Liquor

  • 1 cup Rum, light

Found on magnoliadays.com

Description

Ingredients

• 1 vanilla bean
• 10 egg yolks (from pasturized eggs recommended)
• 1½ cups superfine sugar
• 1 cup heavy whipping cream
• ¾ cup sweetened condensed milk
• 1 cup light rum

Directions

• 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.