Advocaat custard/butter

[Mash]

At a party recently I came across a strange 'set' Advocaat.

A sort of well set custard, served from a jar, with a spoon and could be spread a bit like butter.

Ideal for spooning onto deserts (like brandy butter)

Absolutely glorious taste.......... any ideas?
Has anyone else come across this?
Has anybody seen a recipe?

[Still Brewing]

Never heard of anything like it, ever.

I suppose it would be quite easy to make though. Whether you make your own Advocaat or buy it, I guess that it must be set with some sort of vegetable gelatin.

Sounds like a rich boozy set egg custard. Bet it tastes lovely.

[Mash]

tastes lovely - oh yeah.

Trying an experiment now !

[Still Brewing]

How did you get on with the experiment.

[Mash]

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

[Easydrinker]

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.

[Phantom]

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...........

[Mash]

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

[Easydrinker]

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.

[Mash]

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)

[Dr.Doug]

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!!

[Easydrinker]

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.

[Mash]

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.

[Easydrinker]

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

[Mash]

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....