Spiced Advocaat Custard

 Spiced Advocaat Custard by Meeta K. Wolff

Prep Time: 20 minutes

Total Time: 4 hours, includes infusing and chilling time


For the custard

  • 500ml milk
  • 1 cinnamon stick
  • ½ teaspoon cardamom, ground
  • 1 vanilla pod, split, seeds scraped
  • 4 free-range egg yolks
  • 110g fine granulated sugar
  • 60ml Advocaat egg liqueur (see below for recipe)
  • ½ teaspoon orange extract (I used Nielsen-Massey)
  • ½ teaspoon salt
  • 3 sheets of leaf gelatin
  • 300 ml whipping cream

For the Advocaat – Egg Liqueur

  • 2 free-range eggs
  • 2 free-range egg yolks
  • 250g icing sugar
  • 1/8 liters brandy
  • 300 ml whipping cream


For the custard

  1. Put milk, vanilla pod and seeds, cinnamon and cardamom in a pan over a medium heat. Bring mixture to just below boiling point, then remove from heat and allow to steep for at least an hour.
  2. Using an electric whisk, beat egg yolks, sugar, Advocaat egg liqueur, orange extract, and salt until thick and pale.
  3. Reheat the infused milk over low heat, then strain milk in a slow, thin stream over egg mixture, making sure it does not curdle. Mix well.
  4. Pour into a clean pan and over a low heat cook, stirring the mixture continuously. After about 4-5 minutes the mixture should thicken into a smooth custard.
  5. In the meantime, soak the gelatin for 5 minutes in a small bowl filled with cold water until softened. Squeeze to remove excess water, then stir into the custard mixture until dissolved.
  6. Prepare a large bowl by filling it with iced water and a smaller metal bowl placed into the iced water.
  7. Pour the custard mixture into the small metal bowl and stir occasionally until the custard has cooled and thickened but not set.
  8. With an electric whisk beat the cream to soft peaks then fold into the cooled custard mixture. Divide the mixture into dessert glasses (150 ml) and chill in fridge for at least four hours.
  9. Serve custard with zimtsterne or some crumbly ginger shortbread.

For the Advocaat Egg Liqueur

  1. Place eggs and egg yolks in a bowl and whisk until light and frothy. Sift the powdered sugar and add tablespoon by tablespoon to the eggs.
  2. Add brandy and stir well. Beat the cold whipping cream until slightly stiff and fold into the egg liqueur.
  3. Pour into a clean, sterilized bottles. Close the bottle tightly and keep the egg liqueur in the refrigerator. It should keep fresh for 3-5 days. The egg liqueur is ready to serve immediately. Shake the bottle well before each serving as the alcohol separates from the eggs after a while.
  4. Makes about 0.6 liters.

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