Egg Liqueur Sauce

For the eggnog sauce, scrape the vanilla into the milk, add the sugar and bring to the boil while stirring.

Reduce heat – below boiling – and stir the yolks into the milk, one at a time.

Whisk vigorously, then stir in the eggnog.

Related Recipes:

Vanilla Clouds with Raspberry Vanilla Sauce and BaileysFor the vanilla clouds, beat the crème fraîche with the sugar, vanilla sugar and vanilla paste until creamy... Light Egg Liqueur Apricot Cake without BakingTo prepare the Light Eggnog Apricot Cake without baking, tear the cake base into small pieces and place in a... Egg LiqueurFor the egg liqueur, beat the yolks in a food processor until frothy and add the vanilla sugar. Then add the... Egg Nog CakeFor the eggnog cake, beat the eggs, sugar and vanilla sugar until foamy. Mix the oil and eggnog and slowly... Pyre with Vanilla SauceRoughly chop the hazelnuts and caramelize with 20 g sugar in a frying pan. Remove from the frying pan, cool on... Egg LiqueurFor the eggnog, dissolve the sugar in ethyl alcohol and stir into yolks. Add milk, cream and vanilla sugar and... Cointreau Cream on Ginger BananasFor the Cointreau cream on ginger bananas, first prepare the ginger bananas. Peel the bananas, cut them in... Pancake Roll*For the pancake dough, mix wheat flour with a little milk at the beginning, then with eggs and oil. and oil... Vanilla Puree on Apricot SauceSlit the vanilla bean lengthwise and scrape out the pulp. Soak the gelatine in cold water. Boil approx. 180 ml... Champagne Soup with SauerkrautSauté minced shallots and leeks in butter. Dust vegetables with flour. Add soup and champagne. Peel the apple...