Advocaat (German Eierlikor)

• 10 egg yolks, at room temperature
• 1/2 teaspoon salt
• 1 1/3 cups superfine sugar
• 1 1/2 cups brandy (preferably a clear brandy or eau de vie, such as Kirschwasser) or 1 1/2 cups cognac (preferably a clear brandy or eau de vie, such as Kirschwasser)
• 2 teaspoons vanilla extract

1. Beat the egg yolks, salt and sugar until thickened and lemony in color.
2. Slowly trickle in the brandy, while still beating.
3. Pour the mixture into a saucepan and warm over a LOW heat, continuously whisking. Do not boil.
4. The Advocaat is ready when it coats the back of a spoon.
5. Remove from heat and whisk in the vanilla extract.
6. Let cool.
7. Serve immediately, or cover & refrigerate until serving time.
8. Serve Advocaat in a wide brimmed cocktail glass, with whipped cream and dust with cocoa powder.
9. Or, fold some whipped cream through the Advocaat to create a decadent dessert called Tokkelroom.

egg yolks, salt, sugar, brandy, vanilla

Taken from www.food.com/recipe/advocaat-german-eierlikor-351422 (may not work)