Softie liqueur

Ingredients for 1 servings:

• 8 egg yolks
• 2 packets of vanilla sugar
• ½ tbsp sugar
• 1 package of condensed milk
• 1 package of cream
• 250 ml milk

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 35 minutes

alcohol-free, suitable for children

Mix all ingredients in a bowl (if you like, you can beat the egg yolks and vanilla sugar until frothy, but it’s not necessary). Meanwhile, drain the previously washed and boiled bottles. Heat a pot with a little water on the stovetop and bring the soft egg liqueur in the bowl to approximately 70°C; it should not boil at any time. Stir until the liquid thickens. Then remove from the heat and fill the bottles. Seal the bottles immediately. Caution: Do not fill the bottles completely! The mixture will continue to thicken and may need to be diluted with milk or something similar and shaken before consumption. Let the bottles cool to room temperature first and then refrigerate. The whole thing should keep for about 2 weeks. FYI: This amount was enough for me for 3 bottles of 250 ml each and a small glass for tasting.