Food & Drinks

Delicious and incredibly fussy: making your own advocaat

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: make advocaat.

Advocaat, do you immediately think of those little glasses with yellow custard, a dollop of whipped cream from a spray can on top, being enjoyed by wrinkly grandmas? Absolutely right, but from now on you’ll understand why those ladies are so contentedly spooning it: homemade advocaat is both very quaint and very delicious.

INGREDIENTS
1 vanilla pod
160 grams of egg yolk (about 10 egg yolks, but weigh them afterwards)
160 grams of sugar
100 ml of young jenever or vodka

The thick advocaat from a bottle at the liquor store is usually very sweet, quite chemical, and the alcohol gives it a sharp taste. If you make the advocaat yourself, it can be much tastier. For example, you can use different alcohol than the standard brandy. What do you think of advocaat made with young jenever? Or vodka? Exactly, let’s get started.

How to make advocaat

  • You need to heat the advocaat au bain-marie, so put a large pot of water on the stove, where the bowl you want to use can rest. The bottom of the bowl should not touch the water surface. Also, place a measuring cup in the refrigerator.
  • Scrape the vanilla pod and add the seeds with the egg yolks and sugar into a metal bowl. Whisk that together. Add the alcohol and place the bowl over the pot, stirring until it reaches 63 degrees. If it’s warmer, the egg will curdle; if it’s cooler, the advocaat will remain too thin, so use a thermometer.
  • Remove the bowl from the pot and pour the advocaat into a measuring cup that you had in the refrigerator. If you see lumps, you can fish them out now. Let the advocaat cool down as quickly as possible, for example by placing the measuring cup in the sink half-filled with cold water. Stir the advocaat until it has cooled down.
  • Put the advocaat in jars or bottles and store it in a cool place. You can definitely keep it for three weeks.