Advocaat is often called Dutch eggnog, but it's actually more like a creamy brandy custard with a deep and rich flavor and a light, pudding-like texture.
Notes: Though this recipe does cook the yolks somewhat, if you are concerned about salmonella, use pasteurized eggs. You can substitute all brandy or all vodka (or even whiskey or rum) in place of the vodka-brandy combination in this recipe.
- 10 fresh egg yolks
- 1/2 teaspoon salt
- 1 1/3 cups sugar
- 1/8th teaspoon cinnamon (more or less to taste)
- 1 cup brandy
- 2/3 cup vodka
- 2 teaspoons vanilla extract
Fill a medium saucepan with 1 inch of water and bring to a simmer over high heat. Reduce to low. Meanwhile, in a large bowl, whisk the egg yolks with the salt, sugar, and cinnamon until sugar is dissolved and mixture falls from whisk in creamy pale yellow ribbons, about 4 minutes. Whisking continuously, pour in liquor.
Place bowl over simmering water and cook, whisking continuously, until mixture is thick enough to form a coat on the back of a spoon, about 8 minutes total. (If using thermometer, mixture should reach at least 130°F).
Remove from heat and whisk in vanilla. Pour into a sealable glass container and refrigerate for a minimum of 6 hours before serving. Store in the refrigerator for up to 1 month.
whisk, thermometer, double boiler (or bowl set and a sauce pot)