Cuban Creme de Vie

Boil water and sugar in a saucepan until they reach a rolling boil, then reduce the heat to a lower medium setting. Continue cooking for an additional 10 minutes or until the mixture thickens and becomes syrupy in consistency.

Take the saucepan off the heat source and carefully pour its contents through a fine-mesh strainer to separate the anise seeds from the liquid. Allow the syrup to cool slightly before proceeding.

In a large mixing bowl, whisk together egg yolks until they become pale and light in color. Add the rum, sweetened condensed milk, evaporated milk, and vanilla extract to the bowl, stirring until well combined.

Mix in the cooled syrup mixture until it is fully incorporated and the entire blend is smooth. Pour the resulting liquid into decorative containers, making sure to seal them tightly.

Place the sealed bottles in the refrigerator and allow them to chill for at least 6 hours before serving. The longer they sit, the better they will be.