•  6 egg yolks
•  ¼ cup (55g) caster (superfine) sugar
•  2 tablespoons cornflour (cornstarch)
•  ⅔ cup (80ml) milk
•  3 cups (750ml) pouring (single) cream
•  ¼ cup (60ml) brandy
•  1 teaspoon vanilla extract

  Place egg yolks and sugar in a bowl and mix to combine. Place cornflour in a bowl, add milk and mix to a smooth paste. Place cream in a saucepan over medium–low heat. Whisk in egg and cornflour mixtures, brandy and vanilla. Stir for 4 minutes or until custard is thickened. Serve warm with Christmas pudding. Serves 8.