Name: Homemade advocaat
Total time: 30 min
Yield: 8
Ingredients: 10 egg yolks; 2 eggs; 400 g sugar (caster); 1 vanilla pod (or 2 tsp vanilla extract); 200 ml pure alcohol (or cognac or Cointreau); 250 g cream

Method

Get cooking

Beat the egg yolks, whole eggs, sugar and vanilla until pale, light and fluffy.
Gradually add the alcohol to the egg mixture while continuing to beat.
In a separate bowl, briefly beat the cream until slightly thicker but still liquid.
Add the cream to the egg and alcohol mixture and beat briefly to combine.
Pour the advocaat into sterilised bottles and allow it to cool.
Keep the advocaat in sealed bottles in the fridge. A long shelf life outside the fridge cannot be assumed for this preparation with raw eggs and cream.

Source / inspiration: CVO Gent – Praline-making course