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Egg Liqueur

By chef Gulasch

Note: One serving of egg liqueur yields approximately 500ml of the finished liqueur. Make caramel egg liqueur with us, which is great for spending time with friends or suitable as a gift.

15 min
Easy

2 min prep · 13 min cook

Egg Liqueur
1709 kcal · per serving
Protein 18g Carbs 153g Fat 42g
Ingredients

What you will need

7 items · serves 1
  • Eggs 4 pcs
  • Rum 100 ml
  • Condensed milk 100 g
  • Double Cream 100 ml
  • Milk 100 ml
  • Sugar 80 g
  • Cinnamon 0.25 tsp

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

6 steps · 13 min cook

  1. Prepare the ingredients. Prepare all the ingredients – we'll be cooking with them in a moment 🍶✨

  2. Make the caramel. Pour the sugar into a saucepan and slowly heat it over low heat for about 5–7 minutes, until it dissolves and forms a golden caramel

  3. Carefully whisk in the cream. Once the caramel is completely dissolved, gradually pour in the cream while whisking constantly and add a pinch of salt; pour very carefully because the mixture will steam vigorously

  4. Add sweetened condensed milk, cinnamon and rum. Add the sweetened condensed milk, cinnamon and rum and mix thoroughly until combined

  5. Add the egg yolks. Check that the mixture is at most around 50 °C so the yolks don't curdle, then whisk them in. Turn the stove to low heat and, stirring constantly, heat for about 3–5 minutes until the mixture begins to thicken slightly; finally, pour in milk to reach the desired consistency, adjusting the amount if necessary, and if you are not going to serve the drink immediately, let it cool and store it in the refrigerator to rest

  6. Serve. Serve and enjoy with loved ones 🍶🍽️✨

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