Creamy German Egg Liqueur, a Sweet Alcoholic Treat

In a heatproof bowl, whisk together the egg yolks, granulated sugar, and vanilla extract until light and creamy. Set aside.

In a medium saucepan, combine the heavy cream, whole milk, and a pinch of salt. Heat over medium-low heat until the mixture is warm and just steaming, but not boiling. Do not let it boil.

Slowly pour about half of the warm cream mixture into the egg yolk mixture, whisking constantly to temper the eggs. This prevents the yolks from scrambling.

Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Continue to heat over low heat, stirring constantly with a whisk or rubber spatula, until the mixture thickens enough to coat the back of a spoon (reaching approximately 70-75°C). Do not boil.

Remove the saucepan from the heat. Allow the mixture to cool slightly for about 5-10 minutes, stirring occasionally to prevent a skin from forming.

Once slightly cooled, gradually stir in the brandy (or other chosen spirit) until fully incorporated.

Strain the Eierlikör through a fine-mesh sieve into a clean bowl or pitcher to ensure a perfectly smooth consistency. Pour the finished egg liqueur into sterilized bottles.

Let it cool completely to room temperature, then refrigerate for at least 2-3 hours before serving for best flavor and consistency.