Author Topic: Advocaat (Read 2825 times)

mojocafa · « **on:** March 22, 2014, 04:37:57 pm »

Has anyone got a tried and proven recipe for advocat. Preferably using brandy as I am all rumed out after my rumtopf

Ina · « **Reply #1 on:** March 23, 2014, 07:11:42 am »

Here's my old recipe - haven't made any for ages, though:

5 egg yolk
vanilla to taste (teaspoon of extract should do)
100 g sugar (caster or icing)
1/8 l cream (this is a German recipe, so it would have been whipping cream, half way between single and double)
3/8 l brandy

... and a lot of stirring.

Don't know about keeping qualities - ours never kept for long!

You can use evaporated/condensed milk instead of fresh, cream; might make it keep for longer.

mojocafa · « **Reply #2 on:** March 23, 2014, 08:14:08 am »

Ina, do I drink it raw

Ina · « **Reply #3 on:** March 23, 2014, 10:06:43 am »

Yep, you do! After all, mayo contains raw egg, too - without the "disinfecting" properties of alcohol... Which is why I would only make it with eggs I can trust.

But there are loads of recipes out there online, I've found some that are more like runny custard with alc in them... And I'm sure the commercial stuff is pasteurised.