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Ajerkoniak – Polish Egg Liqueur – Dessert Sauce

  • Author: Polish Housewife
  • Category: Sause
  • Cuisine: Polish

Description

A boozy sauce, perfect over a simple cake or ice cream


Scale

Ingredients

  • 8 egg yolks
  • 2 cups sugar
  • 1 can of evaporated milk (about 1 1/3 cups)
  • 3/4 cups spirytus (grain alcohol, 95% or 190 proof)
  • 1/4 cup brandy
  • 1/2 tablespoon vanilla extract

Instructions

  1. Combine yolks and sugar in a bowl.
  2. Heat milk until just about to boil.
  3. Add 2 tablespoons hot milk to egg mixture while whisking. Continue adding very small amounts of hot milk to egg mixture until all milk is incorporated.
  4. Sit the bowl over a saucepan of simmering water and cook, stirring constantly, until the mixture reaches 70 C or 160 F.
  5. Remove the bowl from the saucepan. Place plastic wrap directly on top of the egg mixture, and allow it to cool to room temp.
  6. Stir in remaining ingredients.
  7. Store in clean jars until ready to use.

Notes

I was a worried that my Ajerkoniak would be too thin after I added the booze, but it magically jelled giving me the thick creamy sauce I was after.