Brandy custard



  • 500ml (2 cups) milk
  • 6 egg yolks
  • 100g (1/2 cup) caster sugar
  • 1 tablespoon brandy


Step 1


Place the milk in a large saucepan and bring to a simmer over medium-high heat. Remove from heat and set aside.

Step 2

Use a wire balloon whisk to whisk together the egg yolks and sugar in a heatproof bowl. Gradually stir in the warm milk. Pour into a clean saucepan and place over low heat. Cook, stirring constantly with a wooden spoon, for 10 minutes or until custard coats the back of the spoon. Add the brandy and stir to combine.

Step 3

Serve immediately with the steamed ginger & treacle pudding.

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