Ingredients
4 yolks
300 g sugar
500 ml milk
1 l strong brandy (45 C)
2 vanilla
Method
Yolks (from very fresh eggs) are broken down into sugar. With continuous stirring, boiled, lukewarm milk. When the sugar is completely melted, pour the brandy. Flavored with vanilla. Liqueur mix well and filter through a thick strainer (lint). Store in tightly sealed bottles. Ready for use after one week.
Containers:
Difficulty
Easy
Tested
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