Pandan Eggnog (Advocaat)

5 egg yolks

1 whole egg

1 tsp vanilla extract

1 tsp pandan extract

125 g caster sugar

150 ml Vodka (good quality)

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For this recipe you will need a candy thermometer, a saucepan with a bowl that partially fits into it (au-bain-marie), and an ice-bath (which can be a large bowl filled with ice water and some ice cubes if you have them).

 

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1. Whisk in the bowl (of your au-bain-marie combination) the egg yolks, whole egg, vanilla extract, pandan extract and the sugar.

2. Pour a few centimeters of water into the saucepan and bring it to the boil.

3. Turn the heat to a gentle simmer and place the bowl over the saucepan, making sure that the bowl does not touch the water.

4. Using a whisk, stir in the Vodka little by little. Place the thermometer in the saucepan and continue stiring until the mixture reaches 62 degrees celsius and has thickened.

5. Once it has reached 62 degrees, immediately set the bowl into the ice bath. Keep stirring until the eggnog reaches room temperature.

6. Pass the eggnog through a sieve into a mason jar. Store in the fridge for up to 2 weeks.

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Pandan eggnog is delicious with a dollop of sweetened whipped cream.

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