Eierlikör (egg liqueur)

Method

1. Set a heatproof bowl over a pot of gently simmering water, not touching the water.
2. Whisk the egg yolks and sugar together in the bowl until pale. Place over the water bath and whisk constantly, checking the temperature with a thermometer, until it reaches 70 to 72°C and thickly coats the back of a spoon, about 8 to 10 minutes.
3. Remove from the heat immediately once it reaches temperature. Whisk in the condensed milk until smooth.
4. Let cool to room temperature, whisking occasionally, then whisk in the alcohol.
5. Pour into clean, sterilized bottles. Chill before serving.

Method in the Thermomix

1. Put the egg yolks and sugar into the mixing bowl. Insert the butterfly whisk. Whisk 8 min / 70°C / speed 3, until thickened and reaching temperature.
2. Add the condensed milk. Mix 20 sec / speed 3, until smooth.
3. Let cool in the bowl to room temperature, then add the alcohol and mix 10 sec / speed 3. Pour into sterilized bottles.

Notes

• Never let the mixture exceed about 72°C. This is warm enough to pasteurize the yolks for safe longer storage, but hot enough, if pushed further or left unwhisked, to scramble them into visible lumps.
• Whisk constantly, without pausing. Any stillness against the hot bowl lets the yolks closest to the heat cook faster than the rest, which is exactly how curdling starts.
• Cool it before adding the alcohol. Alcohol added to a hot mixture can evaporate off some of its strength and affects how well it emulsifies.
• It keeps for 6 to 8 weeks in the fridge in a sterilized, airtight bottle, thanks to the pasteurization and alcohol content.

Ingredient substitutions

• Rum can be a neutral grain alcohol, brandy, or vanilla vodka.
• A vanilla pod’s seeds whisked in with the sugar adds a classic flavour note.
• Condensed milk is what gives the classic thick, creamy texture; a plant-based sweetened condensed milk works for a lighter dairy option, though it won’t be strictly the same recipe.