Wedding Pudding Dutch Advokaat
I am blessed with wonderful in-laws. As teenagers Jack and Helen both immigrated from The Netherlands and met here in Canada. For their wedding Helen’s mom and sisters made traditional Dutch Advokaat. It was especially creamy and delicious that day. One of their teatotaling guests tasted it and, not knowing it was spiked, happily went back for second and third helpings. She became tipsy enough for it to be chuckled over many years later.
Level of Difficulty: Easy
10 egg yolks
½ teaspoon salt
1 1/3 cups sugar
1½ cups brandy or gin
2 teaspoons vanilla extract
Tip: Brandy will make it a more golden yellow colour and gin won't change the colour. Either way, the flavour remains the same.
1. In a mixer, beat the egg yolks, salt and sugar until they thicken. Pour the brandy or gin in slowly and continue beating.
2. Pour the mixture in a saucepan and warm it up over a low heat. Whisk the mixture continuously to keep the consistency smooth while it cooks and thickens. Do not let it boil as the alcohol will evaporate.
3. It is ready when the mixture coats the back of a spoon. Take it off the heat and whisk the vanilla extract into it.
4. Allow to cool. Serve in cocktail glasses and garnish with whipped cream. Traditional Dutch Advokaat is thick and eaten with small dessert spoons.
5. Store in the refrigerator.
When Carla Johnson was a teenager, her Mennonite grandmother caught her mom pouring red wine into a pan of chicken cacciatore and scolded, “Cooking with sin, are we?” That delightful moment was the inspiration for Carla’s blog and award-winning book “Cooking With Sin: Great Recipes Dipped in Alcohol and Wrapped in a Wonderful Story!”
Complementary Wines: Brandy, Champagne, Gin, Icewine/Eiswein, Italian Prosecco
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