Advocaat
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Ingredients
- 10large egg yolks
- 1¼cup sugar
- 1½cup brandy
- Seeds scraped from one vanilla bean or 1 teaspoon vanilla extract
- Pinch of salt
Preparation
- Step 1
Beat the yolks, sugar, vanilla and salt until thick.
- Step 2
Whisk in the brandy, very slowly, until well blended.
- Step 3
Transfer the mixture to a heavy saucepan or double boiler. Whisk over gentle, steady heat until it’s thick enough to coat the back of a spoon. (Go slowly, or the emulsion will separate.)
- Step 4
Remove from heat, let cool, then transfer the advocaat to a clean, sealable bottle or other container. Seal, and chill in the refrigerator before serving. Some people like to let it “cure” for up to a week; in the interest of safety, I prefer to use it within two or three days.
Private Notes
Comments
This recipe (halved, but with jumbo egg yolks) produces a darker, thinner product than the Dutch commercially bottled advocaat. Theirs, you can eat with a spoon, it's so thick. I'd love a recipe that really duplicates that. Maybe subbing brandy for Marsala in a Zabaglione recipe comes closer; it has proportionately less alcohol.