Cut the vanilla pod lengthways, scrape out the pulp with a knife, rinse the oranges with hot water, rub them dry and grate about 2 teaspoons of the skin very finely. Halve and squeeze the oranges. Measure out 100 ml of juice.
Put the milk, orange juice and zest, 125 g sugar and vanilla pulp in a saucepan and bring to the boil, stirring occasionally. Put the remaining sugar and egg yolk in a large bowl, place it in a hot water bath and whip until frothy. Remove the milk from the stove, gradually pour it into the egg foam mass and whisk in vigorously. Stir the mixture over a hot water bath until it starts to become thick. Pour through a fine sieve and let cool for approx. 30 minutes.
Put the egg cream in a tall blender or blender, whisk on the highest level and add the rum.
Fill eggnog in bottles and store in a cool and dark place until consumption.
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