Boiled egg liqueur

First, separate the egg yolks from the whites and put in a bowl. Then whisk the egg yolks with the sugar until smooth. Then bring the milk to the boil in a saucepan with the scraped bed of vanilla pod and a pinch of salt.

Slowly pour the boiled milk into the bowl with the egg yolks and sugar, stirring constantly. This step is important if you don't want to end up with an egg omelette instead of a fine liqueur.

Transfer everything to the saucepan once more and heat over a low heat, stirring constantly, for about 15 minutes until the mixture thickens.

Let the finished liqueur cool (no need to run it through a strainer if you've stirred it well). Then pour in the rum, stir until combined, and pour into a glass bottle. Chill the liqueur in the refrigerator for at least 4 hours before serving.