Belgian Advocaat Liqueur (Egg-Based Custard Liqueur)

• 8 Egg yolk, from large eggs
• 150 g Caster sugar
• 1 pinch Fine sea salt
• 250 ml Whole milk
• 200 ml Double cream
• 2 tsp Vanilla extract
• 200 ml Brandy

1. Set a sieve over a mixing bowl and keep it close to the hob. In a separate bowl, whisk the egg yolks with the caster sugar and fine sea salt until the mixture looks paler and slightly thickened.
2. Put the whole milk and double cream in a saucepan and warm over medium heat until steaming and just starting to tremble at the edges, without boiling. Whisk in the vanilla extract.
3. Reduce the heat to low. Slowly whisk the hot milk mixture into the yolks in a thin stream to temper, then pour everything back into the saucepan.
4. Cook gently over low heat, whisking constantly, for 8 to 12 minutes until the custard thickens enough to lightly coat the back of a spoon. Do not let it boil; if you see any bubbling, take the pan off the heat and keep whisking.
5. Immediately strain the custard through the sieve into the bowl. Leave to cool to room temperature, stirring occasionally to prevent a skin forming.
6. Blend the cooled custard with the brandy until completely smooth and glossy. Pour into a clean bottle or jar, cover, and chill until well cold and slightly thicker.

Made this recipe? Rate it — a comment is optional.