Vanilla Liqueur – Creamy

1. place the vanilla beans on a board, straighten with the back of a knife and slit lengthwise. Scrape out the pith with a sharp, pointed kitchen knife and set aside with the lid closed. Bring the pods, milk and whipping cream to a gentle boil in a saucepan. Remove the saucepan from the heat and steep the vanilla beans in the whipping cream for 15 minutes. In the meantime, mix the egg yolks and sugar until creamy (mixer). The sugar must be completely melted. 4. Remove the vanilla pods and pour the whipped cream-milk through a fine hair sieve. Later, gradually stir into the egg cream. Add the vanilla pulp and the brandy and fold in. 5. Fill into bottles, seal and leave in the refrigerator for 1 week. Shelf life: refrigerated at least 2 weeks. The mixture yields 1 1/2 l.

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