Snowball (Eggnog) Curd has all the flavour of a festive Snowball cocktail intertwined with classic lemon curd. Perfect for gifting or enjoying with a croissant on Christmas morning!
So, I guess it was inevitable that I would develop a recipe for a Snowball Curd, Eggnog Curd or Lemon Curd with Advocaat – too many name options but one awesomely delicious curd!
I assumed there would already be Eggnog Curd or Advocaat Curd recipes in existence but when I Googled, there were none!
I found that Eggnog Curd was once sold in Selfridges so I knew it had to be good as they only sell the finest food & drink!
What is Advocaat?
Advocaat is a Dutch liqueur made with egg yolks, sugar, vanilla, and brandy and is similar to eggnog which also contains cream and can be non-alcoholic.
For this recipe, I would recommend eggnog liqueur as the brandy gives the curd a wonderful flavour.
Is Eggnog Curd difficult to make?
No, Eggnog Curd follows the same principles as my Granny’s Quick Lemon Curd so it only takes about 5 minutes to make.
There’s no double boiler, sieving, or endless stirring like you find with many other curd recipes.
How long does Snowball Curd keep?
Keep Snowball Curd in the fridge and use it within about 3 weeks.
What can you use Snowball (Eggnog) Curd for?
Snowball Curd can be used in the following ways:
- On its own as a spread on bread, croissants, pancakes, waffles, etc.
- Bake it into cakes/muffins.
- Use as a cake filling.
- Swirl it into Greek yogurt for a breakfast treat,
- Use in desserts (eg cheesecake, parfaits, etc),
- Add to cocktails
The possibilities are no doubt endless!
Why should you make Snowball Curd?
- Makes a great last minute gift! (Tell recipient to pop in straight into the fridge).
- Great for using up leftover eggnog or Advocaat (which only keeps for 6 months in the fridge once opened).
- It tastes amazing (I was scrapping the pan clean with my wooden spoon and devouring while the jars cooled)!
- Suitable for vegetarians.
- It’s gluten-free.
What other fruit curd recipes are there?
- Easy Cranberry Curd
- Granny’s Quick Lemon Curd
- Granny’s Quick Blood Orange Curd
- Quick Banoffee Curd (Banana & Toffee Curd)
- 5 Minute Lime Curd
- Easy Blackberry Curd
- Easy Quince Curd
- Easy Lemon & Elderflower Curd
What other recipes can you make with Advocaat or eggnog?
- Raspberry Muffins with Hazelnut Chocolate & Advocaat Liquor
- Eggnog Rice Pudding
- Eggnog Cinnamon Rolls
- Chocolate Eggnog Dip
- Eggnog Panna Cotta
- Eggnog Waffles (make ahead Christmas breakfast)
- Eggnog Cheesecake
- Eggnog Quick Bread
How do you make Snowball (Eggnog) Curd?
Making Snowball Curd is so quick and easy, it’ll be in the jar before you know it!
- Gather together the caster sugar, eggs, lemons, Advocaat and unsalted butter.
- Add the caster sugar, Advocaat or eggnog, unsalted butter, lemon juice and zest to a pan.
- Heat gently until the sugar and butter have melted.
- Whisk in beaten eggs over a medium heat until boiling.
- The mixture will thicken within a minute and is ready once it coats the back of a spoon.
- Then pot up into sterilised hot jar/s and seal with lid/s immediately.
I do hope you make this wonderful Snowball Curd and don’t blame me if you find yourself simply eating it straight from the jar! The diet can start next year!
Pin Snowball Curd for later!
Don’t forget to share your creations with me on social media tagging @FabFood4All and I’ll find them. I especially love to read your comments below!
Snowball (Eggnog) Curd
Equipment
- Measuring jug
- Lemon squeezer
- Zester
- scales
- Non-stick saucepan
- Whisk
- Wooden spoon
- 300 ml jam jar
Ingredients
- 200 g caster sugar
- 2 unwaxed lemons both finely zested and 1 juiced (yielding 35 mls)
- 35 mls Advocaat or eggnog liqueur
- 55 g unsalted butter cubed (for quicker melting)
- 2 large free range eggs beaten
Instructions
- Put the sugar, Advocaat or eggnog, lemon juice, zest and butter in a pan and melt on a low heat.
- Whisk in the beaten egg (pouring in a continuous stream) on a medium heat and keep whisking until boiling.
- The mixture should visibly thicken within a minute and is ready when it coats the back of a spoon.
- Pour immediately into hot sterilized jar/s. and seal with lid/s.
- Once cool store in fridge where it will keep for about 3 weeks.
- Makes 300 mls (1 medium sized jar)
Video
Notes
Sterilise jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the curd is ready. Washed lids should be sterilised with boiling water and then left to drain. They can be dried in the oven at the end with just the fan running if needs be. Snowball cocktails often have a hint of lime in them too so you could always substitute some of the lemon juice for lime juice!
I say to cube the butter, it just makes it quicker to melt so if like me you forget, it really doesn’t matter!
Star
I very much want to process this to shop out for Christmas baskets. How would I go about that without destroying it?
Camilla
Hi Star, I’m afraid this is the only way I know to make curd and have never seen a home method that makes it last any longer. Sorry I can’t help.
Irish Buzz
Top marks for ingenuity! A marvelous idea.
Camilla
Thank you, hope you get to try it:-)
Irish Buzz
Hi there, Camilla.
It’s a long way to next Christmas, but a “try that!’ mental note has certainly been made.. ☘️
Camilla
No need to wait if you already home some leftover Advocaat:-)
kita
What an AMAZING idea! I love lemon curd – I love cocktails – and I love eggnog – Um HEAVEN!!!
Camilla
Thank you Kita, I’m sure you’d love it:-)
Kavita Favelle
I think you have outdone yourself with this one, Camilla, what a FABULOUS idea to transform eggnog into a curd! Love this idea so much!
Camilla
Aaw, thank you Kavey, very kind:-)
Aline
This is such a fantastic gift idea and the possibilities of use are so many!!! I love this!!
Camilla
Thank you Aline, it is so versatile:-)
Alina | Cooking Journey Blog
Beautiful color and consistency. I love the jars with a bow, perfect Christmas gift!
Camilla
Thank you Alina, yes it has a great consistency, neither runny nor stiff:-)
Janice
Absolutely genius, Camilla. Such a wonders gift if you can bear to give it away.
Camilla
Thank you Janice, yes I can see this being a problem:-)
Kiki Johnson
Oh my – I really want this on my Christmas morning pancakes!!! And any leftover swirled into yoghurt all throughout the holidays! Breakfast bliss!
Camilla
Thank you Kiki, so do I:-)
Christina Conte
I think this is a brilliant idea, Camilla! Genius recipe 🙂 I know lots of people who would adore a jar of this for the holidays. Food gifts are always appreciated!
Camilla
Thank you Christina, I’d be very happy if someone made it for me:-)