Eggnog - advocaat

12 eggs 350 gr of caster sugar 2 sachets of vanilla sugar 20 cl pure alcohol (96%)  
Beat the egg yolks with the hand mixer with gradual addition of the sugar and vanilla sugar. Continue to beat until all the sugar has dissolved. Now slowly beat the milk through the egg mixture with the mixer at low speed. While beating, add a pinch of nutmeg and then very slowly the alcohol and the rum. If everything is mixed well, pour the eggnog into jars. Let them stiffen in the fridge for weeks. The longer the better, because that’s the way the eggnog will arrive at the desired thickness. You can, in principle, keep it for at least one year. But I have never experienced that.
10 cl brown rum nutmeg a can of condensed milk (+ - 40 cl)
A Recipe Guide For The Amateur Chef Belgian Cuisine

Eggnog - advocaat

12 eggs 350 gr of caster sugar 2 sachets of vanilla sugar 20 cl pure alcohol (96%)  
Beat the egg yolks with the hand mixer with gradual addition of the sugar and vanilla sugar. Continue to beat until all the sugar has dissolved. Now slowly beat the milk through the egg mixture with the mixer at low speed. While beating, add a pinch of nutmeg and then very slowly the alcohol and the rum. If everything is mixed well, pour the eggnog into jars. Let them stiffen in the fridge for weeks. The longer the better, because that’s the way the eggnog will arrive at the desired thickness. You can, in principle, keep it for at least one year. But I have never experienced that.
10 cl brown rum nutmeg a can of condensed milk (+ - 40 cl)
a recipe guide for the amateur chef Belgian Cuisine