And another one for my present hamper 🙂

Take for approx two 7 dl bottles:

  • 10 very fresh egg yolk
  • 350 g icing sugar
  • 1 core of a vanilla bean
  • 6 dl cream (lightly beaten if you like it fluffy)
  • 5 dl Cognac

batter all very creamy over a not too hot water bath for 5 min.

batter it cold and add the cream while batter it for another 5 min. Then add the cognac in a slow stream while stirring the cream.

Fill it in bottles washed with very hot water and store it in the fridge (keeps for about 2 months).

The label with a painting of Aykiri Renkler

En Guete and merry Christmas 🙂