Dutch Advocaat - cooking recipe

Ingredients

9 large egg yolks, at room temperature
1 teaspoon pure vanilla extract
2 cups extra finely granulated sugar
2 cups brandewijn (Dutch Brandy)

Preparation

Beat the egg yolks, fine sugar and vanilla extract until the mixture turns a very smooth, pale yellow colour.
The mixture will be quite thick in its consistency.
Add the Brandewijn very slowly, keeping your mixer at the lowest possible speed.
Completely incorporate the brandy into the egg mixture. Place the Advocaat into the top portion of your double boiler.
Keep your heat on low and slowly, warm the Advocaat. Do not allow the mixture to pass the warm point.