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| Photo by sabrinasue |
It almost sounds like a fairytale and maybe it´s quite unbelievable, but in my
kitchen I´ve got a dwarf....
Yes, a dwarf, nothing disgusting like cockroaches or something like that.
Just a 5 inch tall golden shinning dwarf.
You now might think, I already had to much of that caramel liqueur, but no, nothing like that.
My new little friend found his place next to my kitchen window and joins me, while I´m turning
my kitchen into a little chaos.
My mum bought him for me. He looks like a smart little guy with a passion for baking and cooking
and maybe he already helped me with the one or other recipe.
I´m not sure, but somethimes it feels like he´s improving my recipe, while I´m turning around to get
something out of the fridge.
I didn´t caught him now, but maybe one day...
My smart little dwarf with a passion for cooking and baking is still nameless,
please drop me a line with nice suggestions...
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| Photo by sabrinasue |
vanilla caramel liqueur
(inspired by Lust auf Genuss Magazin)
Ingredients:
(for about 4 bottles á 11 oz)
2 cans sweetened condensed milk (each can should have 14 oz)
23 oz rum
1 vanilla bean
Remove the paper labels of the condensed milk and place the unopened cans in a big cookin pot
with water.
The cans must be covered completly by the water. Bring water to a boil and
let simmer for about 3 hours.
Make sure the cans are always covered by water.
After cooking let the cans cool down for at least 40 minutes, until you open them.
Now fill the viscously and caramelized mass into a bowl, add rum and the scraped off vanilla
pulp and mix with an electric mixer until everything is well combined.
Fill into glass bottles.
Stored cool, the vanilla caramel liquer is durable for about 4 weeks.
Filled into pretty glass bottles this liqueur is a nice little gift for christmas...
Enjoy...
The cans must be covered completly by the water. Bring water to a boil and
let simmer for about 3 hours.
Make sure the cans are always covered by water.
After cooking let the cans cool down for at least 40 minutes, until you open them.
Now fill the viscously and caramelized mass into a bowl, add rum and the scraped off vanilla
pulp and mix with an electric mixer until everything is well combined.
Fill into glass bottles.
Stored cool, the vanilla caramel liquer is durable for about 4 weeks.
Filled into pretty glass bottles this liqueur is a nice little gift for christmas...
Enjoy...
This is such a fascinating recipe! I've never thought of simmering an unopened can of anything, but this looks absolutely marvelous. How do you think it tastes?
AntwortenLöschenWe're celebrating holiday recipes on the Shine Supper Club this month and a recipe like this one would be perfect. I hope you'll consider joining us!
Hi Sara,
AntwortenLöschenthis liqueur warms you up. It's creamy with a nice caramel vanilla flavor.
You can enjoy it cold or warm with whipped cream on top.
Even drizzled over butter pecan ice cream it's unbelievable delicious;-)
Cheers ;-)
Being brazilian, I am used to cooking sugared condensed milk ;-) but this variation sounds really nice - have you tried it out with whiskey as well? I guess it would taste like Bailey's ... :-) Concerning your measurements: do you mean UK ounces or US ounces? Since there is a difference, I'd be grateful to know! Why don't you put your measurements in european metric units, might be easier...
AntwortenLöschenHi anonymous;-) For my recipes I always use US measurement.
AntwortenLöschenWith whiskey I think you're right it would taste like Bailey's, but I never tried. This was my first time cooking with sugared condensed milk. Maybe you're gonna try and send me a comment, how it came out.;-)