Summary

Ingredients

• 500 ml milk
• 100 g suar
• 0.5 ½ vanilla pod (s)
• 6 large egg (s), separated
• 250 ml cream
• 250 ml whiskey, (bourbon)
• 125 ml brandy
• Chocolate flakes, for garnish

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Instructions

1. Put the milk and 50g sugar in a saucepan. Cut open half the vanilla pod, add and bring everything to the boil while stirring. Put the saucepan aside and remove the vanilla pod. Separate the eggs, cover the egg whites with cling film and place in the refrigerator. In a larger bowl, stir the egg yolks for about 3 minutes until creamy. Now gradually stir the hot milk into the egg yolk. Then put this back into the pot, briefly stirring constantly, reheat over medium heat. About 1-2 minutes until the mass is thick. You have to be very careful here that it doesn`t start to boil.
2. Then put the egg milk in a bowl and cover with cling film. Place this directly on top so that no skin forms. Then put them in the refrigerator for at least 4 hours, or overnight.
3. Then whip the cream until stiff and stir in the remaining 50g sugar. Beat the egg whites until stiff and fold into the cream with a spatula. Then fold in the egg milk, as well as the whiskey and brandy. Then fill the whole thing into a punch bowl. Either arrange and place the glasses so that everyone can serve themselves. Then put it in a bowl with grated chocolate, with which you can sprinkle the punch in the glass. Or fill into glasses, sprinkle with chocolate flakes and serve.