Homemade eggnog
Sometimes, when baking a lot on feast days, e.g. Coconut macaroons or pastries with only protein, you have a lot of yolks left.
What do you do with it if the family does not want to eat scrambled eggs for days? I make it in the Advent season always a delicious eggnog. It's easy.
ingredients
- 1/4 l of milk
- 1/4 L condensed milk
- 250 g of sugar
- 250 g powdered sugar
- 1 packet of vanilla sugar
- 4 egg yolks
- 1/4 L spirit of wine (tastes best, but is very expensive) or brandy, or Doppelkorn
preparation
- Bring the milk, condensed milk, sugar and vanilla sugar to a boil and allow to cool.
- Mix the four egg yolks and icing sugar, add to the cooled milk and stir in the alcohol (for what you have agreed). Finished.
You can double this recipe, triple it, or even more. The egg liqueur tastes to vanilla ice cream, but also just as good in sociable round.
Bottled, it stays in the fridge for up to a year, but not here. No matter how much I do, January 2nd is all gone, sigh.
