Dulce De Leche Parfait With a Touch of Advocaat

Buy ready-made or make it yourself, it is difficult to get it outside the Netherlands so I make it myself: read how to in my instructable ‘Sneeuwster and advocaat'.

Buy ready-made or make it yourself, I always make it myself.
Take a can of sweetened condensed milk of 397 g for this.
Preferably use a high narrow pan, I use an asparagus pan and place the can in the asparagus basket so that the can is right away from the bottom of the pan and it is heated more evenly. Remove the wrapper from the can before placing in the pan. Now fill the pan with water and ensure that the can is completely under water. Bring to the boil and simmer for 3 hours. Check from time to time if the can is still under water. As soon as it is no longer under water, you run the risk of the can exploding. Once it is ready, allow it to cool completely before opening it. Home-made Dulce de Leche remains good for a number of months, provided the can is unopened. Opened it stays good in the fridge for 7 to 10 days. For those who want to know more about this process see: Maillard reaction.

Mix 3/4 can of the Dulce de Leche with 1 dl of milk and heat until the Dulce de Leche has melted, but do not let the milk boil. Allow the milk mixture to cool to room temperature and then cool in the refrigerator.

Cover the springform with baking paper (it will stick with Crisco) so that the parfait will be easy to remove from the can.
Grind half a pack of ‘kandijkoek’ (candy biscuits) in a kitchen machine. Melt 30 grams of butter and mix the crumbs with the butter. Pour the mixture into the baking pan and press with a spoon. Then place the baking pan in the freezer till you need it. If you can’t find ‘kandijkoek’ you can use graham crackers mix with a bit molasses and dark brow sugar to taste.

Mix 60 ml of water and 125 grams of sugar and boil this to 110 °. If you don't have a thermometer: if it makes big bubbles, it's okay. Split 8 eggs, and put the yolks in a bowl and beat the yolks. You do not need the egg whites. Beat the hot sugar syrup little by little and beat until this mixture has cooled down. The mixture is now creamy white to soft yellow.
Beat 3 dl cold cream with the cold milk / dulce de leche mixture. Stir this cream mixture into the yolk mixture, stir from the bottom of the bowl to top making a circle motion till all ingredients are mixed. Remove the baking tin from the freezer and pour the parfait into the tin, put it in the freezer for at least 6 hours. Make from what is left, for example, ice popsicles.

Remove the parfait from the freezer after 6 hours and use the remaining Dulce de Leche and advocaat to make a diamond pattern on the parfait using a spray bottle or piping bag. This is easier with the Dulce de Leche if you first put it in hot water for a while. Then place the parfait back in the freezer until one hour before use.
One hour before use: beat 1 dl of cream with a tablespoon of icing sugar or use a spray bottle of cream to spray swirls on the parfait. Finally, sprinkle some grated almonds over the cream put back in the freezer till serving time. When time to serve take the parfait out of the freezer and cut the parfait with a sharp knife. Put some extra advocaat on it if you like and serve. A 20 ⌀cm springform makes 12 smaller portions or 8 bigger ones (the one on the last photo is a big one).