Dutch Advocaat Recipes

DUTCH ADVOCAAT

Steps:

• Beat the egg yolks, fine sugar and vanilla extract until the mixture turns a very smooth, pale yellow colour.
• The mixture will be quite thick in its consistency.
• Add the Brandewijn very slowly, keeping your mixer at the lowest possible speed.
• Completely incorporate the brandy into the egg mixture. Place the Advocaat into the top portion of your double boiler.
• Keep your heat on low and slowly, warm the Advocaat. Do not allow the mixture to pass the warm point.

ADVOCAAT

Steps:

• In a bowl, beat the egg yolks, salt and sugar until thickened. Slowly trickle in the brandy, while continuing to beat the mixture.
• Pour the mix into a saucepan and warm over a low heat, whisking continuously.
• Heat and whisk until the Advocaat is thick and simmering. Be careful not to let it boil.
• Remove the saucepan from the heat and whisk in the vanilla extract.
• Using a funnel, pour the warm custard into a swing top bottle and refrigerate.

ADVOCAAT

Steps:

• Beat the yolks, sugar, vanilla and salt until thick.
• Whisk in the brandy, very slowly, until well blended.
• 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.)
• 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.

ADVOCAAT

Steps:

• Beat eggs w/sugar & vanilla till light & fluffy.
• Put egg mixture in the top of a double boiler & add brandy very slowly, stirring constantly w/a wire whisk till fully incorporated. Remove from heat & allow to cool.
• To Serve: Serve in glasses or goblets w/a dollop of whipped cream & a little grated nutmeg on top.