Ingredients
Equipment
Method
- Rinse the desired bottle with hot water (preferably boiling water). Place upright to drain.
- Slice the vanilla pod lengthwise.
- Place all ingredients except the rum in a metal bowl. Scrape out the seeds from the vanilla pod. (Do not discard the pod halves; use them to make vanilla sugar yourself, see notes).
- Select a suitable pot for the water bath: when placed in the pot, the bowl should not touch the water. A water level of a few centimetres is sufficient.Heat water in the selected pot. Adjust the stove so that the water is just below boiling point.
- Place the metal bowl on top and stir continuously. This is best done with a mixer. If you're feeling energetic, you can also use a whisk.
- Stir over the water bath until the mixture slowly thickens. It will also form foam. This takes a good 20 minutes.
- Remove the bowl from the water bath and stir in the rum.Now leave to cool, stirring regularly. The foam will collapse again.
- Pour into the bottle and chill.
- The egg liqueur will keep in the refrigerator for at least two weeks. Mine was still excellent even after more than a month.
Notes
You can easily make perfect vanilla sugar yourself from the scraped vanilla pod. To do this, fill a jam jar with a capacity of approx. 300 ml with granulated sugar. Cut the pod halves in half again and place them in the sugar. Leave to infuse for two weeks.