Vov
Ingredients
To make just under a litre of Vov:
- 400g milk
- 400g caster sugar (for the milk)
- one lemon peel (like one shaving from top to bottom of a lemon)
- one vanilla pod
- one cinnamon stick
- 6 egg yolks
- 60g caster sugar (for the eggs)
- 100g dry marsala wine (or similar)
- 100g 95% alcohol
Method
- Mix the 400g milk, 400g caster sugar, the lemon peel, vanilla pod and cinnamon stick; simmer in a pot for approximately 10 minutes (not important if longer)
- Sieve out the lemon peel, vanilla pod and cinnamon stick, let the liquid cool down to at least lukewarm. We like if the specks of vanilla stay in, but you can strain it properly with a cheese cloth for a uniform yellow Vov.
- Beat the 6 egg yolks with the 60g caster sugar until pale and thick.
- Mix the egg yolk-sugar mixture with the milk liquid with a hand whisk once it has cooled off. Keep mixing and slowly add the 100g dry marsala wine and 100g alcohol.
- If at the end it is a bit chunky, blend (not whisk) the mixture.
- Keep in a cool and dark place (preferably in the fridge but not strictly necessary). Best after 3 days rest.
Italian 'advocaat'