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Ingredients
number of servings
10
- 5 a piece Egg yolks
- 1 a piece Whole egg
- 100 g powdered sugar
- 1 a piece vanilla sugar
- 200 ml milk
- 100 ml whipping cream
- 200 ml dark rum
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Directions
30 min.
1. Step
In a bowl, mix the egg yolks and whole egg with the icing sugar and vanilla sugar until smooth. This is an important step because properly mixed eggs and sugar form the base for the liqueur. I recommend using an electric hand mixer for a perfectly smooth result.
2. Step
Pour the milk and cream into a saucepan and let them heat over medium heat, but don't boil!
3. Step
Turn the pot off the heat and slowly pour the egg mixture into the pot, stirring constantly. This is a bit of a tricky process, but well worth it. Gradually adding the mixture ensures that the eggs don't thicken.
4. Step
Return everything to the heat and cook over a low heat for about 5-7 minutes, stirring until the mixture thickens.
5. Step
Finally, add the rum and mix well.
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