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Recipe for advocaat made with pudding

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Recipe for advocaat made with pudding

By Karin Engelbrecht. Nederlander Food Expert

We frequently jokingly refer to this as drink ''advocaat from the demon'', because once you begin nipping only at that sweet nectar, you can't subdue the longing to possess more. Enjoy like a thick, periodic tipple, pour over vanilla frozen treats or use like a filling out desserts, pastries and cakes. Proost!

An email about consistency: The Nederlander prefer their advocaat thicker than you enables you to. So thick, actually, that you could - actually, must - eat it having a spoon. If you need a thinner consistency, add a little bit of cream.

Ingredients
  • 10 egg yolks
  • 1/2 teaspoon salt
  • 1 1/3 cups sugar (250 g)
  • 1 1/2 cups brandy or cognac (350 ml)
  • 2 teaspoon vanilla flavoring

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Preparation

Beat the egg yolks, salt and sugar until thickened. Gradually trickle within the brandy, while still beating. Pour the mix right into a saucepan and warm on the low heat, continuously whisking. You should have patience here. The advocaat is prepared if this's nicely thickened and hot, although not boiling (!), if it boils, the alcohol will evaporate. Now take away the saucepan in the heat and whisk with the vanilla flavoring.

Continue Studying Below

Let it awesome after which devote the refrigerator before you're prepared to serve in small glasses or espresso cups.

  • The standard method to serve advocaat is by using whipped cream along with a little cacao, but we prefer it plain.
  • Fold some whipped cream through to produce a decadent dessert known as tokkelroom .
  • The advocaat could keep within the fridge for approximately three days. Leftovers? Utilize it within our Tokkelroom Trifle recipe .
  • Variation: Switch the brandy with Schelvispekel. a Nederlander spiced brandy.

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Serve this grown-up milkshake for dessert at the next social gathering.

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