StillSmart

Re: Advocaat custard/butter

2017-04-08T23:40:40+00:00

I don't read Dutch, but to me Eggnog and Advocaat are sisters under the skin.

Reposting the following as most of the mentioned bottle is still there, still drinkable without ill effect.
I love it, and would like to state that I do have self control

Easydrinker wrote:
Currently sitting on page four of this section is a recipe for Advocaat that I "borrowed" from from another site.
I can see that added Gelatine may make it butter-like.
If you were convinced that your arteries were good and free flowing then mixing it with clotted cream may be a way to go...
But maybe consult a physician first.

Found some of this stuff living in the bottom of the fridge recently,at least a year old,and fully drinkable.

But,I do have the constitution of a concrete Rhinoceros.

Robert.

Statistics: Posted by Easydrinker — Sat Apr 08, 2017 11:40 pm

Re: Advocaat custard/butter

2017-04-08T18:23:44+00:00

I'm wondering if this was actually what I would call Advocaat curd. Has the same texture, etc. Delicious. http://archive.domesticsluttery.com/2011/06/booze-in-jar-de-klok-original-advokaat.html and http://deklok.be/producten/advocaat/ (the English version of this site calls it eggnog, but it isn't.
Doug

Statistics: Posted by DougWeller — Sat Apr 08, 2017 6:23 pm

Re: Advocaat custard/butter

2017-01-17T06:49:51+00:00

Lol.

Statistics: Posted by Mash — Tue Jan 17, 2017 6:49 am

Re: Advocaat custard/butter

2017-01-16T22:39:36+00:00

I'll try to think of something apt to carve on your lardy arsed grave!

Robert.

Statistics: Posted by Easydrinker — Mon Jan 16, 2017 10:39 pm

Re: Advocaat custard/butter

2017-01-16T07:48:59+00:00

That is a good point. I try to keep unnecessary sugar in check.

It is such a good fit, we have spirits, loads of eggs and love custard.

Gotta be done.

My try it with xanthan....

Statistics: Posted by Mash — Mon Jan 16, 2017 7:48 am

Re: Advocaat custard/butter

2017-01-15T23:16:05+00:00

Mash, to my mind all Advocaat recipes are good.
But I can drink the stuff by the pint, and try to stay away as it contains more calories than I should.
I am weak, and accept that, and so try to only make low cal. spirits and fancy likkers.

Robert.l

Statistics: Posted by Easydrinker — Sun Jan 15, 2017 11:16 pm

Re: Advocaat custard/butter

2017-01-15T05:57:25+00:00

Nice share. Thanks.

I might try translate from my pc. Google translate didn't like it.
You have whetted my appetite to have another go at this.

Statistics: Posted by Mash — Sun Jan 15, 2017 5:57 am

Re: Advocaat custard/butter

2017-01-14T22:49:54+00:00

A nice first post.
Welcome to this site and thank you for the link.
Sadly, even after hitting the translate into English flag, it didn't tell me much more.
Maybe this was an error caused by me?

Robert.

Statistics: Posted by Easydrinker — Sat Jan 14, 2017 10:49 pm

Re: Advocaat custard/butter

2017-01-14T13:43:16+00:00

We found the product you describe a few years ago. Bought from Adnams at Holkham. We buy a jar every time we are passing .... unfortunately we live quite a distance away >:(
It is made by DE KLOK in Belgium www.deklok.be Advokaat
It is gorgeous and addictive!
Hope you find a handy supply.
Cheers!!

Statistics: Posted by Dr.Doug — Sat Jan 14, 2017 1:43 pm

Re: Advocaat custard/butter

2015-08-10T11:30:57+00:00

Evap is thicker that milk. Thickety thick custard first and then alcohol. Otherwise (first run) the alcohol boils off as the temp required for custard is abut 65.

I am aiming for the consistency of lemon curd ( or a bit thicker)

Statistics: Posted by Mash — Mon Aug 10, 2015 11:30 am

Re: Advocaat custard/butter

2015-08-09T23:46:56+00:00

Wouldn't leaving out the evaporated milk help make it thicker?
Liking the suggestion of heat here.
Egg yolk is thicker than evaporated milk,maybe combining Mashy's custard with spirit doesn't thin it down the same way? Or has it been cooked to a thick custard first?
The stuff that I sometimes make is great for drinking as it doesn't all stick to the inside of the glass,maybe heating it would create a spoonable jar product.
Heat before or after the combination of all ingredients?
Damn,time is short,but the chooks are laying more than we can eat,and I may have to experiment.
Note to self - Do more physical activity,calorific intake is about to rise.

Robert.

Statistics: Posted by Easydrinker — Sun Aug 09, 2015 11:46 pm

Re: Advocaat custard/butter

2015-08-09T19:18:29+00:00

Perfected a rich evap custard. Next step is to add the Brandy as it cools to stop it evaporating.

Statistics: Posted by Mash — Sun Aug 09, 2015 7:18 pm

Re: Advocaat custard/butter

2015-08-09T10:09:08+00:00

Only just spotted this thread........

Maybe just making like an Advocaat type mix, then heating it with constant stirring to keep it smooth as the heat "cooks" the egg element a little more (done in a double boiler type pan that you might use for melting chocolate).

It's all about the control required for making sauce type consistencies, when using egg. Think on how "proper" French custard type sauces are made.

I don't know whether commercially made Advocaat has already been heated gently to achieve that consistency or whether they've used something else like gelatine though - I'm just running it through the old grey matter as to how you might successfully thicken it up some to make it more like a brandy butter...........

Statistics: Posted by Phantom — Sun Aug 09, 2015 10:09 am

Re: Advocaat custard/butter

2015-07-28T23:24:16+00:00

Currently sitting on page four of this section is a recipe for Advocaat that I "borrowed" from from another site.
I can see that added Gelatine may make it butter-like.
If you were convinced that your arteries were good and free flowing then mixing it with clotted cream may be a way to go...
But maybe consult a physician first.

Found some of this stuff living in the bottom of the fridge recently,at least a year old,and fully drinkable.

But,I do have the constitution of a concrete Rhinoceros.

Robert.

Statistics: Posted by Easydrinker — Tue Jul 28, 2015 11:24 pm

Re: Advocaat custard/butter

2015-07-28T15:57:26+00:00

Sort of made a thick rich custard with Evap,eggs,sugar & vanilla and 250 ml brandy. I think a smidge more work is required.

BUT so far still quite yummy. Will write the recipe - v quick to make.

Found it....http://www.domesticsluttery.com/2011/06 ... oUCh0ZnwBd

Statistics: Posted by Mash — Tue Jul 28, 2015 3:57 pm