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Tyrolean recipes - farm recipes


Egg liqueur


for 2 litres
750 ml milk
500 g sugar
4 packets vanilla sugar
6 free-range eggs
250 ml strong alcohol
250 ml cream


Boil the milk with the sugar and vanilla sugar for 15 minutes before cooling. Beat egg yolk until creamy and then carefully fold in the cold milk and sugar mass. Add the alcohol and unwhipped cream. Finally, put in bottles and leave to cool.
Have fun cooking
Rosmarie Kainzwaldner
Farmer at ’Oberpartegger‘ near Villanders, a ’Red Rooster‘ farm and inn