Recipe: Egg-Rum Cream (Egg nog)

Winter time is egg nog time,
so i show you hear a recipe I modified from a traditional Eastern German (DDR) recipe.

Ingredients
8 eggs
450 ml condensed milk
350 ml rum ( I used Captain Morgan)
1 pack vanilla sugar
250 grams caster sugar (or icing sugar)

Actually this recipe is a kind of 2 in 1 thing,
you can make a egg-rum cream, which is great on Ice cream,
or you make Egg nog, which is a dessert drink.

Separate the egg yolks from the whites, add the sugar and mix well, than also add the vanilla sugar and and condensed milk (Using this milk will give you a longer fridge life)

As a second last step, add slowly and bit by bit the rum.

Once this is all smoothly mixed you need to heat the mix gently in a water bath. In a water bath for the reason that the mix doesnt get hotter than 75 C. So place a bowl in a pot in which is water gently boiling.

Mix throughly and you will see the mix will get a better consistency.

Do so for about 10 minutes with constantly stirring. Than fill the mix in bottles while still warm.

Do NOT fill the bottles to full, otherwise you might have troubles to get the cream out again.

Also, if you do not want to use it as a cream, you need space in the bottle to add some fresh cream.
Shake well, and there you go the cream transforms intro a smooth drink - the egg nog.

Enjoy !