Brandy custard

Photographer: John Paul Urizar. Stylist: David Morgan
Photographer: John Paul Urizar. Stylist: David Morgan

Serving size: Serves 10 or more
Cooking time: Less than 30 minutes
Course: Dessert
Favourite flavours: Condiment

Brandy custard
INGREDIENTS

2 cups (500ml) milk
300ml thickened cream
6 egg yolks
1/3 cup (75g) caster sugar
1 teaspoon Queen Vanilla Bean Paste
2 teaspoons cornflour
1 tablespoon brandy
METHOD

Combine milk and cream in a medium pan; heat until just below boiling point.

Whisk egg yolks and sugar in a medium bowl until creamy, whisk in vanilla bean paste and cornflour. Gradually whisk hot milk mixture into egg mixture.

Return milk mixture to pan, stir over a low heat, without boiling, until custard thickens and coats the back of a spoon.

Strain custard into a jug; stir in brandy or brandy essence.
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Tip: Try "lamb & potato" or "Low GI"
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