(*) Ingredients for about 1/2 l
Slit the vanilla pod and scrape out the pulp. Beat the egg yolks through a sieve with the powdered sugar and vanilla pulp until creamy. Gradually fold in the whipped cream and then the cognac. Pour into a clean bottle and seal with a very clean stopper. Leave to infuse in the refrigerator for a few days and then bring to the table. Do not keep too long and always chilled.
Variants: You can still flavor the eggnog with cinnamon, ground coriander or grated orange peel (untreated, of course).
Tip: A fresh egg can be recognized by the fact that it remains at the bottom in a container with salt water. If it is already older, it straightens up or floats.