Advocaat (Dutch Egg Liqueur)

Ingredients

Equipment Needed

• •Heatproof mixing bowl
• •Saucepan for bain-marie
• •Whisk
• •Silicone spatula
• •Instant-read thermometer
• •Fine sieve
• •Clean 750ml bottle or jar
• •Small liqueur glasses and teaspoons

Instructions

1. 1

   Prepare the bath

   Set a saucepan with 3cm of water over low heat and bring it to the barest simmer. Choose a heatproof bowl that sits over the pan without touching the water. This is the whole safeguard of advocaat: gentle heat below, constant attention above.

2. 2

   Whisk the yolks

   Put the egg yolks, sugar, salt, and vanilla seeds or extract into the bowl. Whisk for 2 to 3 minutes until the mixture turns paler, thicker, and falls from the whisk in a slow ribbon. The sugar protects the yolks a little, which matters once the brandewijn joins the party.

3. 3

   Add the brandewijn

   Whisk in the brandewijn slowly, a little at a time, until the mixture is smooth and loose. If you pour the alcohol in all at once, the yolks can turn grainy before the heat has even had its say. A calm hand now buys you a silky glass later.

4. 4

   Cook until thick

   Set the bowl over the barely simmering water and stir constantly with a silicone spatula, scraping the bottom and sides, for 12 to 18 minutes. Cook until the advocaat reaches 70 to 71C and coats the back of a spoon in a thick yellow layer; draw your finger through it and the line should hold. Do not let it boil. Boiled advocaat becomes sweet scrambled egg, and no lawyer can argue it back into liqueur.

   An instant-read thermometer removes the guesswork. If you see tiny lumps forming at the edge of the bowl, lift it off the pan for a minute and keep stirring before returning to the heat.
5. 5

   Strain and chill

   Pour the warm advocaat through a fine sieve into a clean jug, then transfer it to a clean bottle or jar. Let it cool for 20 minutes, seal it, and refrigerate for at least 4 hours. It thickens as it rests, which is why impatience gives you a drink and patience gives you advocaat.

6. 6

   Serve by spoon

   Stir the chilled advocaat gently before serving. Spoon or pour it into small liqueur glasses, top each with a soft cap of slagroom, whipped cream, and give everyone a teaspoon. I prefer to keep it a bit more relaxed, in the Dutch way: small glass, small spoon, large satisfaction.

Chef Tips

• •Use Dutch brandewijn if you can find it. A smooth brandy is an honest substitute, but avoid harsh spirits; advocaat is simple enough that rough alcohol has nowhere to hide.
• •Use fresh eggs, and for older or immunocompromised guests use pasteurized yolks. This is still an alcoholic recipe, so it is not for children, pregnant guests, or anyone avoiding alcohol.
• •For spoonable Dutch advocaat, do not thin it too much. If it sets firmer than you like after chilling, stir in 1 tablespoon of brandewijn at a time until it loosens, but keep the texture thick enough to mound in the glass.
• •Whip the slagroom without sugar or with only the smallest spoonful. The liqueur is already sweet; the cream's job is to soften it, not compete with it.

Advance Preparation

• •Make advocaat 1 to 2 days ahead; the texture becomes smoother and thicker after a night in the refrigerator.
• •Keep refrigerated in a clean sealed bottle for up to 1 week. Stir or shake gently before serving, as homemade advocaat settles.
• •Whip the slagroom just before serving so it stays soft and light on top of the thick liqueur.

Frequently Asked Questions

Nutrition Information

1 serving (about 95g)