Tag Archive for Booze

Pots de crème – café

These custard pots have a lovely creamy and smooth texture, are not too sweet and have an intense coffee flavour. Because no cream is used, they are not as heavy as other recipes. And I like it that the whole eggs are used, so you don’t have excess egg whites left. Instead of rum you can use whisky, coffee liquor, hazelnut liquor, or maybe even something like baileys or liquor 43.
Officially the recipe makes 6 ramekins, but I found that it makes a lot more. Next time I’ll probably make half the recipe for 6 ramekins.

Petits pots de crème – café
Adapted from “Ripailles – Stéphane Reynaud”

6 eggs
200 g sugar
800 ml full fat milk
3 espresso coffees
50 ml rum

Whisk the eggs with the sugar until pale and thick in a bowl (choose a size taking in account that the egg-mixture will expand quite a bit, and the milk will be added as well).
Heat the milk with the coffee and rum.
Off the heat, pour the scalded liquid over the egg mixture.
Pour into ramekins and cook au bain marie in a 180C oven for 20 minutes, or until they have a slight wobble.
Serve at room temperature. Can be made 2 days in advance and stored in the fridge covered with cling film.

Dutch food: advocaat star cake

This cake breathes Christmas for me, because it’s luxurious, boozy, and star-shaped. You can serve it as an indulgent treat with coffee, but it is chique enough to serve as dessert. It does take some time to make, but it has to refrigerate overnight to firm up, so you have to make it in advance anyway. One downside: it contains alcohol, so it is not suitable for kids and pregnant women. It also contains raw eggs, so it is not suitable for the elderly and immunocompromised either.

Advocaat is a typical Dutch “drink”. It is made with egg yolks, sugar and brandy, and is often served in a small glass with a rosette of whipped cream, and a spoon to eat it (it’s quite thick). It is quite sweet and creamy (similar to custard), and has a slight kick from the booze (14-20% alcohol). Thinner advocaat (pourable/drinkable) is made with the whole egg and goes abroad. For some reason, they don’t like the thick stuff in other countries. This thinner version is similar to eggnog.

For my advocaat, I used a whole egg, because I had no use for the leftover egg white. And indeed, my advocaat was less viscous than the advocaat I know. Officially, you use brandy to make advocaat, but it works fine with whisky, rum, cognac and wodka too. I used whisky, because I didn’t want to buy a bottle of something especially for this recipe, and it turned out delicious, although it did taste a bit more alcoholic than the advocaat you buy in the supermarket. The shelf life is a bit of a mystery, some people say you can keep it for a few days in the fridge, others say you can keep it for weeks. To be safe, I would stick with the first. The recipe below will make way more than you need, either make it all and serve the remainder at cocktail hour, or make less. I made a batch with 1 egg (I weighed the egg and adjusted the other ingredients to that) and that was enough for the half sized cake I made. Make with 2 eggs to have enough for the full sized cake.

Advocaat Star Cake

Advocaat (lots)
Slightly adapted from Eerst Koken

250 g egg yolks or whole eggs
250 g sugar
pinch of salt
1 tsp vanilla extract
300 ml booze (brandy, whisky, rum, cognac, wodka)

Mix egg yolks, sugar, salt and vanilla extract in a heat-proof bowl. Place on top of a pan with simmering water. Add the booze and keep whisking until the mixture thickens. Directly take it from the heat and keep whisking until it has cooled slightly. Leave to cool completely before storing in the fridge in a clean container, or using it for the cake.

Advocaat star cake (for 8-12 people)
Adapted from “Blueband Kookboek Gebak”

4 eggs, split
90 g sugar, divided (35 g + 55 g)
pinch of salt
2 sachets vanilla sugar
2 tsp grated lemon zest
60 g flour
40 g corn starch
10 g slivered almonds
butter or oil to grease the tin

Preheat the oven to 165C. Cover the bottom of a 24 cm round springform with baking paper, then grease the bottom and sides.
Mix the egg yolks with 35 g sugar in a large(!) bowl until pale and creamy, until it pours from the whisks in a ribbon (use an electric mixer for this, it will take a while).
Whisk the egg whites stiff with a pinch of salt. Gradually add 55 g sugar and the vanilla sugar while whisking and keep whisking until the sugar has dissolved.
Scoop the egg whites on top of the yolks, together with the lemon zest. Sift the flour and cornstarch on top and fold everything carefully together. Carefully pour it into the prepared baking tin. Level the top and sprinkle over the almonds.
Bake 50 minutes in the preheated oven, leave to cool in the form for 15 minutes, then carefully take out and leave to cool completely on a cake rack.

8 sheets gelatin
2 eggs, split
100 g sugar
200 ml milk
250 ml whipping cream
300 ml advocaat
icing sugar

Soak the gelatin in cold water.
Mix the egg yolks, sugar and milk in a heat proof bowl. Place on top of a pan with simmering water. Keep mixing until the mixture thickens, then directly take it from the heat and keep whisking until it has cooled slightly. Add the gelatin sheets (squeezed, to get rid of extra water) one by one while mixing. Leave this custard to cool until it starts to get stiff.
Whisk the eggwhites until stiff. Whisk the cream until stiff. Add both to the custard, together with the advocaat, and fold together. Leave to set until it just holds its shape, but is liquid enough to transfer to the cake.
Slice the cake horizontally in half. Take the top half and slice it into 8 points, but stop 2 cm from the edge, to hold them together.
Pour or scoop the advocaat mixture on the bottom half of the cake, keeping the edge free. Place the top half on top. Carefully press the edges, so that the top opens up and forms a star. Dust the cake with icing sugar. Place in the fridge overnight (or at least 4 hours) to set.

Note: To make a smaller sized cake, suitable for 6-8 persons, half the recipe and use an 18 cm round baking tin.