Homemade liqueur is a highlight at any dinner or as a gift when invited over. A classic is egg liqueur, which works wonderfully as a dessert in a glass or on an ice cream sundae. Here I have a very good recipe for an egg liqueur:
Read also: Making chocolate liqueur yourself
Photo by Sabine, meinhaushalt.at
Split the vanilla pod lengthwise and scrape out the seeds.
Put the Schlagobers with the vanilla seeds and the pod into a pot and heat.
Let everything steep together for 10 minutes.
Now remove the pod.
Put the egg yolks into a metal bowl and beat with the powdered sugar using a hand mixer until frothy.
Place the bowl in a hot water bath, add the vanilla cream and the Korn, and stir everything over steam until hot and thickly foamy, without letting it boil.
Then place the bowl in ice-cold water in the sink and stir the egg liqueur until cold.
Using a funnel, pour into a nice glass bottle and seal well.
The liqueur stays fresh for about 2 weeks and must be kept in the refrigerator.
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