Friday, February 15, 2008

Brandy Custard

Ingredients (serves 10)
2 1/2 cups milk
3/4 cup thin cream
4 egg yolks
1/2 cup caster sugar
1/2 tbs cornflour
1/4 cup brandy

Heat the milk and cream in a medium saucepan over medium-high heat for 4 minutes or until it comes to a gentle simmer. Remove from heat.
Use a balloon whisk to whisk together egg yolks, sugar and cornflour in a bowl until pale and creamy. Gradually whisk in milk mixture. Return to pan.
Place over medium heat and stir with a wooden spoon for 8 minutes or until the custard thickens and coats back of spoon (do not boil). Remove from heat. Stir in the brandy. Transfer to a heatproof serving jug. Serve warm or place a piece of plastic wrap directly on the surface of custard and store in fridge until required.

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