Brandy Custard

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By Darren Purchese

Perfect with Christmas pudding for that warm festive finish.

Time

0

hour

25

minutes

Degree of Difficulty

Easy

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0

Portions

servings

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Ingredients

Servings

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275 ml cream, thickened
275 ml milk
1 whole vanilla pod, seeds scraped
95g caster sugar
20g cornflour, gluten free
60g egg yolks, (approx. 3 large eggs)
75 ml Brandy
1

Combine the cream, milk and vanilla seeds and pod in a saucepan and heat to a simmer. Remove from the heat and remove the vanilla pod.

 

2

Mix the sugar, cornflour and yolks together well with a whisk until the mixture pales and thickens.

 

3

Pour one third of the hot milk/cream onto the yolk/sugar mixture and mix well with a whisk. Pour this mixture back into the saucepan with the remaining milk/cream and mix well with a spatula or wooden spoon.

 

4

Place the pan back onto a low to medium heat and whisk stir constantly while cooking the custard until it starts to boil and bubble. Cook at this temperature for a further 20 seconds stirring the entire time.

 

5

Serve immediately or transfer the custard into the bowl of a kitchen-mixing machine and attach the paddle. Mix the custard on a low to medium speed until it cools to room temperature. Add the brandy and mix well. Store the custard in the fridge until needed.

 

1
0 hours 0 minutes

Combine the cream, milk and vanilla seeds and pod in a saucepan and heat to a simmer. Remove from the heat and remove the vanilla pod.

2
0 hours 0 minutes

Mix the sugar, cornflour and yolks together well with a whisk until the mixture pales and thickens.

3
0 hours 0 minutes

Pour one third of the hot milk/cream onto the yolk/sugar mixture and mix well with a whisk. Pour this mixture back into the saucepan with the remaining milk/cream and mix well with a spatula or wooden spoon.

4
0 hours 0 minutes

Place the pan back onto a low to medium heat and whisk stir constantly while cooking the custard until it starts to boil and bubble. Cook at this temperature for a further 20 seconds stirring the entire time.

5
0 hours 0 minutes

Serve immediately or transfer the custard into the bowl of a kitchen-mixing machine and attach the paddle. Mix the custard on a low to medium speed until it cools to room temperature. Add the brandy and mix well. Store the custard in the fridge until needed.

Recipe Tags Brandy, vanilla