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Loading...This traditional Dutch dessert combines silky vanilla custard with tangy yogurt and a splash of advocaat egg liqueur, then is whipped into a light, frothy cream. Served chilled in small glasses, it is a beloved after-dinner treat in the Netherlands that balances rich and refreshing flavors in every spoonful.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Servings4
Yield4 servings (about 800 ml total)
Nutrition Facts
Per serving (estimated)
- 320 kcalCalories
- 15 gFat
- 9 gSaturated Fat
- 38 gCarbs
- 0 gFiber
- 32 gSugar
- 8 gProtein
- 95 mgSodium
- 290 mgPotassium
- 210 mgCalcium
- 0.4 mgIron
- 1 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the custard base
- 500 ml thick Dutch-style vanilla custard (vla)
- 250 ml full-fat plain yogurt, chilled
- 60 ml advocaat (Dutch egg liqueur)
- 2 tbsp powdered sugar
- 1 tsp pure vanilla extract
For the topping
- 150 ml heavy whipping cream, cold
- 1 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Pinch of ground nutmeg or cinnamon, for garnish
Directions
- Place a large mixing bowl in the freezer for 10 minutes to chill, then add the cold vanilla custard, yogurt, advocaat, powdered sugar, and vanilla extract.
- Using an electric hand whisk, beat the custard mixture on medium-high speed for 4 to 5 minutes until it becomes pale, light, and roughly doubled in volume.
- In a separate chilled bowl, whip the heavy cream with 1 tablespoon powdered sugar and 1/2 teaspoon vanilla until soft peaks form.
- Gently fold the whipped cream into the whipped custard mixture in three additions, keeping the mixture as airy as possible.
- Divide the mixture among 4 chilled dessert glasses or small bowls, filling each about three-quarters full.
- Cover loosely with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the texture to set.
- Just before serving, dust each portion lightly with a pinch of nutmeg or cinnamon and serve immediately with a long-handled spoon.
- For an extra-traditional touch, drizzle an additional teaspoon of advocaat over the top of each serving before the final garnish.
Cook’s Notes
- All ingredients must be thoroughly chilled before whipping, as warmth will prevent the custard from holding its airy volume.
- For a non-alcoholic version, replace the advocaat with an extra 60 ml of vanilla custard plus 1/2 teaspoon of rum extract.
- Use a wide, shallow bowl rather than a deep one when whipping to maximize air incorporation.
- This dessert is best consumed the day it is made, as the whipped texture deflates after 12 to 18 hours.
- Serve in pre-chilled glasses to keep the dessert cool and prevent the foam from collapsing too quickly at room temperature.
