Kashubian egg liqueur
Ingredients: 5 egg yolks, 25 grams of sugar, 1 / 3 liters of milk, a quarter liter of corn liquor, 100 g of brandy or rum 2 teaspoons of vanilla sugar.
Preparation (approx. 45 min)
Boil milk and cool, mix egg yolks with sugar and vanilla to make a single mass. Combine this mass with the milk while stirring, pour into the bottle while adding alcohol and brandy. Mix everything together and leave a day in the cold open, then close.