Brandy Custard

  • 4 egg yolks
  • 4 tblspns caster sugar
  • 2 cups milk
  • ½ tspn vanilla essence
  • 2 tblspns St Agnes Brandy

Whisk egg yolks and sugar in a bowl until thick and creamy. Set aside. Bring milk and vanilla to boiling point in a small saucepan. Do Not Boil. Whisk milk into egg mixture. Transfer to the top of a double saucepan. Cook, stirring constantly, until mixture coats the back of a metal spoon. Stir in St Agnes Brandy. Serve hot or cold with Christmas Pudding, fresh or stewed fruit, or any other dessert of choice. (1 tspn of cornflour added to whisked egg yolks and sugar helps prevent curdling of custard).

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