brandy custard

  • 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
  1. Place egg yolks and sugar in a bowl and mix to combine. 
  2. Place cornflour in a bowl, add milk and mix to a smooth paste. 
  3. 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.
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