Ingredients for Dutch Advocaat
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
- 1 cup granulated sugar
- 1 cup brandewijn (Dutch brandy)
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How to Make Dutch Advocaat
- In a mixing bowl, whisk together 4 large egg yolks, 1 cup (200g) of granulated sugar, and 1 teaspoon of pure vanilla extract until the mixture is pale yellow and thick.
- Gradually add 1 cup (240ml) of brandewijn (Dutch brandy) with your mixer on the lowest speed, ensuring it's fully incorporated into the egg mixture. Scrape down the sides of the bowl as needed.
- Pour the advocaat mixture into the top of a double boiler. Ensure the bottom of the double boiler has simmering water. The water should *not* touch the top part containing your advocaat.
- Cook over low heat, stirring constantly, until the mixture is warm to the touch and slightly thickened. Do not let it boil or the eggs will scramble.
- Remove from heat and let cool completely. Strain the advocaat through a fine-mesh sieve to remove any lumps or bits of egg white if present.
- Once completely cooled, pour the advocaat into sterilized bottles or jars. Store in the refrigerator for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
100g
Fat
4g
Carbs
8g
