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.

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