Homemade Advocaat I

Separate the eggs, placing yolks in a large heatproof bowl and reserving the whites for another use. Add the salt to the yolks.

Place the bowl with egg yolks and salt over a pot of gently simmering water (a double boiler setup), ensuring the bottom of the bowl does not touch the water.

Whisk the egg yolks constantly while gradually adding the sugar in small amounts. Continue whisking until the mixture becomes pale, thick, and reaches approximately 160°F (71°C) for food safety.

Remove the bowl from the heat and let the mixture cool slightly, about 5 minutes, while continuing to whisk occasionally.

Slowly drizzle in the cognac while whisking continuously to incorporate it smoothly into the egg mixture.

Stir in the vanilla essence (extract) until well combined. The advocaat should be thick, creamy, and pale yellow in color.

Transfer the advocaat to clean, sterilized glass bottles and seal them tightly. Store in a cool, dark place for up to 1 month, or refrigerate for longer shelf life.