Egg (Advocaat) Creme

Egg Creme has been always popular in Poland. Advocaat is the brand name of a famous Dutch Egg Creme.

Instructions

1. Separate egg yolks from whites.
2. Mix sugar with egg yolks until creamy and perfectly smooth.
3. Continue mixing and start adding slowly vanilla infusion, brandy and rum.
4. Continue mixing and start adding slowly 75° alcohol.
5. Bottle and age one month.

Notes

• *10 g vanilla, 90 ml 50° alcohol, macerate 3 weeks, strain and bottle.
• **10 g nutmeg, 90 ml 50° alcohol, macerate 3 weeks, strain and bottle.
• You can use commercially made extracts and essential oils.
• Eggs - 2%, about 12 large eggs (200 g) per 1 L of product. One egg yolk weighs about 17 g.
• Storage: 12 months in refrigerator, 6 months at 15° C.
• Don't add more than 5 ml (1 tsp.) of nutmeg infusion. Nutmeg can easily overpower other flavors.

Available from Amazon

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.