Eggnog by Pavel Berky

Put cream, milk, and condensed milk into a pot. Add vanilla bean seeds, star anise, cinnamon, and bring everything to a boil. Also, add the vanilla bean pod. Once the mixture starts to boil, remove the pot from the heat. Let it infuse for at least 10 minutes. Then strain the contents into another container. Set aside the vanilla bean pod.

Prepare a bain-marie (water bath). Crack 3 egg yolks into a bowl and add sugar. Place the bowl over the water bath and whisk the yolks with a hand whisk for approximately 6-7 minutes (if you have a kitchen thermometer, the temperature should reach a maximum of 65 - 70°C). Then remove the bowl from the water bath and, stirring constantly, pour in ⅓ of the infused milk. Wait until everything is perfectly combined and then pour in the rest of the milk. Then place the bowl back over the water bath and, stirring constantly, wait until the cream thickens. It should have the consistency of a thinner pudding. Finally, stirring constantly, pour rum and almond liqueur into the bowl.

Then strain the liqueur through a fine sieve. Place the reserved vanilla bean pod into a clean bottle and fill the bottle with the liqueur. Store in a cool place.