Egg Liqueur (Eierlikör)

 

This bears no resemblance to the stuff that passes for egg nog that you can purchase at the grocery store.  Eierlikoer is a traditional Christmas drink in most Austrian and German households.  It is rich and creamy without cream!  The secret is that the eggs are cooked like a custard.  This recipe can easily be doubled or tripled and then bottled for gift-giving.

Combine in a large saucepan:

500 ml milk
120 grams sugar
1 vanilla bean sliced lengthwise

While stirring constantly, heat the milk and sugar over medium-low until very hot and the sugar has dissolved.  Remove from the heat and let cool to room temperature. Stir occasionally to prevent a skin from forming. (You can do this by sitting the pot in cold water in the sink.)

3 egg yolks
90 grams sugar

Meanwhile beat the egg yolks and sugar until stiff and light colored.

Once the milk is cool, add the egg yolk mixture.  Set the saucepan back on the stove over low heat.  Slowly, stirring constantly, heat the mixture to below a boil, approximately 85 degrees Celsius.  Do NOT let the mixture boil or it will curdle.  Initially the egg yolk mixture will resist mixing with the milk, but as you stir it will meld.

Let the mixture cool to room temperature and then add:

500 ml good quality rum

Strain into bottles and serve warm or cool with freshly grated nutmeg.

Store in the refrigerator.   If it separates, give the bottle a shake and all will be well.  (My mother leaves it outside the fridge, but despite all the rum, I am nervous about this.  No one has died yet though!)

You can substitute brandy for the rum, this will make a sweeter liqueur. Adjust the sugar down according to your taste.