Orange egg liqueur with vanilla

Ingredients for 1 servings:

• 4 oranges
• 6 egg yolks
• 300 ml alcohol, 96%
• 500 ml condensed milk
• 200 ml cream
• 330 g sugar
• 1 vanilla pod(s), scraped out the pulp

Instructions

Working time approx. 30 minutes; Rest period approx. 10 days; Total time approx. 10 days 30 minutes

Like a kiss, not just at Easter

Peel the oranges very thinly, leaving only a very small amount of the white pith. Place the orange peel in a sufficiently large, tightly sealed jar with the alcohol. Remove all of the white pith from the oranges, cut them into pieces, and place them in another jar with 200g of sugar. Store this jar in the refrigerator, shaking occasionally. After 3 days, remove the orange pieces and squeeze them dry using a tea towel. Add the collected juice from the orange pieces and the sugar-juice mixture to the jar with the orange peel and alcohol. Let it steep for another 3 days. Then pour everything through a sieve. Beat the egg yolks with the remaining sugar until frothy. Stir constantly, slowly add the vanilla bean pulp, condensed milk, and cream, and finally stir in the alcohol-orange mixture. Bottle and let steep for a few days.