Advocaat is served in a glass and eaten with a teaspoon. It can also be topped with whipped cream.
Advocaat is nothing like the eggnog here in America… it is thick and creamy, not foamy at all and not really pourable. It is more spoonable.
Served any time of the year, Advocaat is favored by the Dutch at Easter and Christmas. Often it is used as an equivalent for the English Custard Sauce or Creme Anglais in making desserts.
Versions of Advocaat sold in the US and Canada are thinner than the European variety and more liquid.
- 10 whole eggs
- 1/2 teaspoon salt, level
- 9 3/4 ounces sugar
- 1 3/4 Cups cognac or brandy
- 1 1/2 teaspoons vanilla extract, pure
- Separate the eggs and beat the yolks with the salt and the sugar, until the mixture is thick and creamy.
- Beat in the cognac, very slowly and put the mixture into a double saucepan.
- Heat gently, whisking all the time until the Advocaat is warm (not hot) and thick.
- Remove the pan from the heat and stir in the vanilla essence. Pour into a jug for serving or a sterilized glass jar.