Egg (Advocaat) Creme

Egg Creme has been always popular in Poland. Advocaat is the brand name of a famous Dutch Egg Creme.

Materials
75% alcohol 250 ml
brandy 30 ml
rum 20 ml
12 large egg yolks 200 ml
Ingredients per 1000 ml (1 liter) of alcohol
fine sugar 400 g
vanilla infusion* 30 ml
nutmeg infusion 5 ml**

Instructions

  1. Separate egg yolks from whites.
  2. Mix sugar with egg yolks until creamy and perfectly smooth.
  3. Continue mixing and start adding slowly vanilla infusion, brandy and rum.
  4. Continue mixing and start adding slowly 75° alcohol.
  5. Bottle and age one month.

Notes

  • *10 g vanilla, 90 ml 50° alcohol, macerate 3 weeks, strain and bottle.
  • **10 g nutmeg, 90 ml 50° alcohol, macerate 3 weeks, strain and bottle.
  • You can use commercially made extracts and essential oils.
  • Eggs - 2%, about 12 large eggs (200 g) per 1 L of product. One egg yolk weighs about 17 g.
  • Storage: 12 months in refrigerator, 6 months at 15° C.
  • Don't add more than 5 ml (1 tsp.) of nutmeg infusion. Nutmeg can easily overpower other flavors.

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs