Servings: 5

Weight Watcher Smart Points: 18

Preparation Time: 10 Minutes

Cooking Time: 20 Minutes

Ready In: 30 Minutes

Ingredients

  • 8 egg yolks
  • 1½ cup + 1 tablespoon (375ml) evaporated milk2
  • 2 cups (250 grams) powdered sugar1
  • 1 8-gram packet vanilla sugar OR 2 teaspoons granulated sugar3
  • 1 cup + 1 tablespoon (250ml) 54% dark rum4

Instructions

  1. With an electric mixer, beat the egg yolks and vanilla sugar until foamy
  2. I did mine for about 2 – 3 minutes
  3. You can kind of see the texture here.Slowly add the powdered sugar
  4. It’ll look like this
  5. Make sure there aren’t clumps of powdered sugar like I have below!Then add the evaporated milk and then the rum
  6. Mix slowly until well combined.Put it in a pot large enough for all the liquid, but leave at least an inch free from the top of the pot
  7. If you have to do it in two batches, then do it in two batches
  8. If you fill it almost to the top of the pot, it will be bad
  9. Trust me
  10. Then put that pot in a larger pot, which has been filled slightly less than halfway with water
  11. How far you’ll need to fill it depends on the size of the pots
  12. Heat it slowly until it reaches 160°F / 71°C, stirring occasionally
  13. This took about 15 – 20 minutes
  14. We also didn’t let the water boil
  15. It started to for a few seconds, and I spotted a bubble in the liqueur and immediately took it off to prevent it from becoming overdone
  16. Do NOT let the liqueur boil! Or the water!Egg experts recommend 160°F as a safe temperature, and that if you let it go above 185°F / 85°C it’ll become scrambled eggs
  17. So please, be really careful and stop cooking at 160°F / 71°C! Add your vanilla if you didn’t use vanilla sugar.Run some hot water over the outside of your bottles and then dry it off
  18. We did this just to make sure that the bottles wouldn’t crack.Don’t fill the bottles absolutely to the top
  19. If you used the higher percentage alcohol, your liqueur will be quite thick and you might need to add a little extra rum the next day to loosen it up a little
  20. If you used the lower percentage stuff, it was definitely liquid enough to pour on the next day so you can fill it almost to the top.We let ours cool and then put them in the fridge.In the comments, people claim that they had made this exact recipe and have kept it for years
  21. The only thing was that it got a little thicker
  22. I think I’ll keep mine in the fridge for a few weeks and keep a little in a jar as an experiment
  23. I’ll tell you next Christmas if it really lasts so long
  24. :)

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