Pumpkin Seed Oil Liqueur

Preparation

1. Spread the sugar at the bottom of the pot and carefully pour 2/3 of the milk.
2. Mix the pudding powder with the rest, and as soon as the milk boils, remove the pot from the heat and stir it in. Bring to the boil again briefly, stirring constantly (important so it doesn't burn!).
3. Stir in vanilla sugar.
4. Lightly toast pumpkin seeds in pan without fat, but do not let them get too dark.
5. Grind the roasted seeds in the blender until keien pieces are no longer in it (is otherwise annoying in the teeth).
6. Mix in the ground, roasted pumpkin seeds and pumpkin seed oil.
7. After cooling, mix in the alcohol.
8. Fill into small bottles and put in a cold place.
9. The liqueur can be drunk immediately, but if you let it steep for a day or two, it tastes rounder, fuller.
10. This recipe makes about 1 liter of pumpkin seed oil liqueur.