Tropical eggnog Ujung Pandang

Ingredients for 1 servings:

• 350 g egg yolks (approx. 20 eggs)
• 220 g sugar
• 1 tbsp glutamate, highly purified, alternatively 1 level tsp salt
• 380 g condensed milk, sweetened
• 1 tbsp vanilla extract, liquid
• 180 g coconut milk powder (Santan Bubur)
• 700 ml fruit brandy (made from pineapple and papaya with 40% alcohol)
• 1 tsp cinnamon powder
• n. B. Flowers and leaves for garnishing

Instructions

Working time approx. 30 minutes; Rest period approx. 7 days; Total time approx. 7 days 30 minutes

An exotic digestif from Sulawesi, Indonesia.

Using the whisk attachment on a food processor, beat the egg yolks and sugar on high until frothy. Add the condensed milk and cinnamon. Beat again until the mixture is smooth. Mix in the vanilla extract. Beat 200 ml of fruit liqueur and the coconut milk powder by hand with a whisk until smooth. Add the remaining fruit liqueur and mix. Turn the mixer to half speed and, while the mixer is running, add the coconut-fruit liqueur mixture a little at a time to the egg and sugar mixture. Beat again until the mixture is smooth. Wait a while until the foam has settled before bottling. Let it mature in a cool, dry, and dark place for about a week before use. Shake well before serving. The egg liqueur has a volume of approximately 18% alcohol. Tip: Instead of the pineapple-papaya fruit liqueur, you can use any good, clear fruit liqueur with 40% alcohol.