- 500ml (2 cups) milk
- 6 egg yolks
- 100g (1/2 cup) caster sugar
- 1 tablespoon brandy
Place the milk in a large saucepan and bring to a simmer over medium-high heat. Remove from heat and set aside.
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.
Serve immediately with the steamed ginger & treacle pudding.