Buy all ingredients right below the recipe
INGREDIENTS
- 7 egg yolks
- 500 ml semi-skimmed milk
- 1 vanilla bean (can be replaced with 1 tablespoon of vanilla extract)
- 4 tablespoons of honey
- 500 ml cooking cream (12% fat)
INSTRUCTIONS
- 1First, pour the cooking cream and milk into a larger pot. Split the vanilla bean, remove the seeds, and add them along with the pod to the pot. Heat the contents of the pot over medium heat for 7–9 minutes. While heating, continuously check the temperature of the mixture – preferably with your finger, and the mixture should be at body temperature.
- 2Once the liquid reaches the desired temperature, add honey, reduce the heat to low and carefully whisk in all the egg yolks. Continue heating the mixture, stirring constantly with a whisk, for 10–12 minutes. During this time, the mixture should slowly thicken.
- 3Once the mixture reaches the desired consistency, increase the heat to high and stir the mixture for 30 seconds to raise the temperature and achieve pasteurization.
- 4Then, pour the contents of the pot into a bowl, stir, and let it cool for at least 2 hours – preferably in the refrigerator or another chilled space. For a more intense flavor, let the liqueur rest until the next day.
Tip
The mixture should never boil, so it's better to whisk
the cream mixture with egg yolks over low heat instead of
high, where there would be a high risk of the yolks curdling.
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The author of the photograph is Marie Bartošová