Advocaat pudding brings a festive, old-fashioned flavour to the table. 4 servings in 15 minutes, with only 5 minutes of active work. We use 400 ml milk, 100 ml Verpoorten advocaat, 60 g sugar, 40 g cornflour and 3 egg yolks. The Thermomix® heats the mixture to exactly 90°C while stirring continuously, so nothing catches on the bottom. The result: a silky, golden cream with the characteristic note of a classic egg liqueur.
For anyone who prefers no alcohol, or is cooking this pudding for children: replace the 100 ml advocaat with 100 ml milk and 1 tsp alcohol-free bourbon vanilla extract. The look and texture are almost identical, just without the typical finish.
Advocaat Pudding with the Thermomix®
Ingredients 0 / 5 ✓
- 300 g milk (3.5% fat)
- 100 g double cream
- 250 g advocaat
- 40 g cornflour
- 20 g sugar
Instructions 0 / 2
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1
Cook all ingredients.
Add all ingredients to the mixing bowl and cook for 8 minutes / 90°C / speed 3.
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2
Serve the pudding.
Divide into small bowls or dessert glasses and leave to cool, or serve warm straight away.
Tip: Serve your pudding garnished with fresh fruit or with a fruity sauce.
Video
Nutrition per serving
Why Verpoorten and not just any advocaat
Verpoorten uses at least 240 g of egg yolk per litre and 14% alcohol, as regulated by EU Spirits Regulation 2019/787. Budget advocaat brands use far fewer egg yolks, which results in a pale pudding with a flat flavour. If you shop locally, farm shops often stock advocaat with 300 g of egg yolk per litre, giving the pudding an intense, deep-yellow colour.
On recipe sites and in Cookidoo, “advocaat” is often listed without any note on quality. We recommend choosing advocaat brands with a clear quality mark (Verpoorten, Berentzen, Lantenhammer), which carry the protected designation “Echter Eierlikör”.
The 90°C rule for a silky texture
Cornflour thickens at around 85°C, while egg yolks begin to set above 70°C. The pudding must reach 90°C so the starch binds, but must not go higher or you risk scrambled-egg lumps. In the Thermomix® we set exactly 90°C at speed 3 for 7 minutes, and the mixing bowl holds the temperature steady. That level of precision is almost impossible on the hob without a digital thermometer.
Important: add the eggs and advocaat only after the milk and starch mixture has first come to temperature. If you combine everything cold and then heat to 100°C, you risk the egg yolks curdling. We separate the process: first heat the milk, sugar and cornflour to 90°C for 5 minutes, then add the egg yolks and advocaat and finish at 85°C for a further 2 minutes.
Portioning, chilling and decorating
Pour the hot pudding into 4 glasses and cover the surface directly with cling film straight away (this prevents a skin from forming). Leave to set in the fridge for 4 hours. Before serving, top with whipped cream, dark chocolate shavings and a splash of advocaat. For a particularly festive look, fill it into espresso cups and serve as a small sweet after dinner.
Five pudding variations with liqueur
Chocolate advocaat (stir in 50 g dark chocolate), amaretto pudding (replace advocaat with amaretto and 1 tsp almond extract), Baileys version (Baileys instead of advocaat and 2 tbsp cocoa), limoncello pudding (limoncello and 1 tsp lemon zest), alcohol-free (bourbon vanilla and 1 tbsp honey).
What goes with advocaat pudding
We love serving our own whipped cream alongside, with crisp Spitzbuben shortbread biscuits or vanilla crescents. For advocaat fans: our homemade advocaat. More festive desserts in our dessert collection.
Folding in cream for a lighter version
For everyday serving, this pudding is rich and creamy straight from the bowl. For special occasions we do things differently: whip 200 ml cold double cream to stiff peaks and, once the pudding has cooled to around 40°C, fold it in gently in two additions. The result is a light advocaat mousse rather than a classic pudding, perfect for Easter and elegant dessert glasses. For a layered presentation: pudding, 1 tbsp dark chocolate shavings from 70% dark chocolate, pudding, more chocolate shavings, a crown of whipped cream. Served in a glass it looks like something from a patisserie and tastes far more impressive than a 15-minute recipe has any right to.
Also goes well with: waffles.
