Dutch eggnog

Ingredients:

• 10 egg yolks
• pinch of salt
• 275 grams / 10 oz. sugar
• 1½ tsp vanilla essence
• 400 ml / 1 2/3 cup brandy

Beat the yolks, salt and sugar until the mix is creamy and thick. Very slowly pour in the brandy, but keep on beating the mixture. Pour the mix into a heavy saucepan and heat gently, whisking constantly until the advocaat is warm (note not hot!) and thick. Remove from the heat and pour into a clean bottle.
The ‘advocaat’ should be so thick one could scoop it with a (small) spoon to eat. It usually is served in a wide pony glass with a dollop of whipped cream on top.
 

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