This recipe for Polish egg brandy or likier jajeczny is ready to drink in four days and is best served ice cold. You can freeze the leftover egg whites and use them in leftover egg white recipes.
Makes about 1 quart Polish Egg Brandy - Likier Jajeczny
Makes about 1 quart Polish Egg Brandy - Likier Jajeczny
Prep Time: 20 minutes
Total Time: 20 minutes
Ingredients:
- 1 1/2 cups milk
- 5 large pasteurized egg yolks
- 1 cup confectioners' sugar
- 1 teaspoon vanilla
- 1 cup French brandy
- 1 cup rectified spirits
Preparation:
- In a medium saucepan, bring milk to a boil, and set aside to cool to room temperature. In a large bowl, beat egg yolks with confectioners' sugar until light yellow in color and fluffy. Whisk milk into yolk mixture until smooth. Add vanilla, mixing completely.
- Pour into a sterilized quart bottle. Add brandy and spirits. Seal and shake well to blend. Refrigerate 4 days.
- Shake vigorously before pouring into liqueur glasses and serve ice cold.
