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Introduction
Eierlikör, often known as German egg liqueur or advocaat, holds a cherished place in German culinary tradition. In the former DDR (Deutsche Demokratische Republik), this creamy, sweet liqueur was more than just a festive treat; it was a symbol of warmth, homemade care, and convivial gatherings. Rich, velvety, and imbued with a gentle vanilla aroma, Eierlikör from the DDR era is a delightful blend of eggs, sugar, cream, and alcohol, perfect for sipping or adding to desserts. This article presents a traditional DDR recipe that’s simple to make at home, evoking nostalgia with every creamy sip.
Ingredients
To make approximately 1 liter of Eierlikör, you will need:
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8 large egg yolks (preferably fresh and at room temperature)
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250 g granulated sugar
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1 packet of vanilla sugar (about 8 grams) or 1 teaspoon vanilla extract
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250 ml whole milk
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250 ml heavy cream
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250 ml high-proof spirit (traditionally Korn or vodka; you can substitute with rum or brandy if preferred)
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A pinch of salt
Preparation
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Mix the Yolks and Sugar:
In a large mixing bowl, whisk the egg yolks together with the granulated sugar, vanilla sugar (or extract), and a pinch of salt. Continue whisking until the mixture becomes pale, thick, and creamy. -
Heat the Milk and Cream:
In a saucepan, combine the milk and heavy cream. Warm the mixture gently over low heat until it is hot but not boiling—around 70°C (158°F). Stir occasionally to prevent scorching. -
Temper the Eggs:
Slowly pour about one-third of the hot milk-cream mixture into the egg yolk mixture while continuously whisking. This process, called tempering, gradually raises the temperature of the eggs and prevents curdling. -
Combine and Cook:
Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens slightly and coats the back of the spoon. This usually takes about 10-15 minutes. Be careful not to let it boil. -
Cool and Add Alcohol:
Remove the pan from heat and allow the mixture to cool to room temperature. Once cooled, stir in the spirit of your choice. Mix well. -
Bottle and Rest:
Pour the Eierlikör into clean bottles or jars. Seal tightly and refrigerate for at least 24 hours before serving. This resting period allows the flavors to meld beautifully.
Serving and Storage Tips
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Serving: Eierlikör is traditionally served chilled in small glasses. It’s a perfect after-dinner treat or an ingredient in desserts like ice cream, cakes, and pastries.
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Storage: Keep your homemade Eierlikör refrigerated. It will stay fresh for about 2-3 weeks. Always shake the bottle gently before serving, as natural settling may occur.
Variations
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