Beat egg yolks and sugar until hot and cold. Gently fold in the Zucherrueben syrup. Unfold the liquid whipped cream and brandy, and finally the whipped cream. Fill into pastry cases. Place in the freezer for at least 5 hours. Remove 5 minutes before serving and turn out.
For the sauce: bring the milk, whipped cream and sugar to the boil. Remove from heat and stir in egg yolks. Stir until the sauce thickens. Add vanilla bean. Season with egg liqueur. Serve the parfait on the sauce.
Other : 5 hours freezing time
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