Dutch Advocaat Recipes

Steps:

• 1. Beat the egg yolks, sugar, salt and vanilla seeds until the mixture is pale yellow and thickened, about 3 to 5 minutes.
• 2. While still beating, slowly pour in the brandy and continue beating beating until well-blended.
• 3. Pour the mixture into the top of a double boiler over Low heat, continuously whisking, for about 5 minutes or until thickened but does not reach a boil.
• 4. Remove the saucepan from the heat, and whisk in the vanilla extract.
• 5. Allow Advocaat to cool about 1/2 hour. Then pour into a sterile glass container, cover container, and keep in the refrigerator until ready to use. It should keep 3 to 5 days if kept chilled in the refrigerator.

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.

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.