Custard with booze, gotta love it!
Fun fact: advocaat was originally made with avocados; see ‘origin’ section of the translated Dutch wiki, here. (BTW, funny how ‘advocaat’ ends up translated as ‘lawyer’, eh? Guess that happens when your language makes the word for ‘avocado’ too close to that for ‘advocate’. 🙂 )
In a bowl beat 6 eggs until they are frothy.
Beat in 1 cup sugar, a little at a time, and beat the mixture until it is light and ribbons when the beater is lifted.
Transfer the mixture to the top of a double boiler set over barely simmering water.
Add 1 1/2 cups brandy and 1 teaspoon vanilla in a stream, whisking, and continue to whisk until it is very thick and frothy.
Remove the pan from the heat and whisk the mixture until it is lukewarm.
Divide the advocaat among 6 sherbet glasses and let it cool.
Garnish with sweetened whipped cream and grated nutmeg.
Source: December, 1974 issue of “Gourmet”