Cheryl's brandy custard

April 2021

  • 6 egg yolks
  • ¼ cup (55g) caster (superfine) sugar
  • 2 tablespoons cornflour (cornstarch)
  • ⅔ cup (80ml) milk
  • 3 cups (750ml) pouring (single) cream
  • ¼ cup (60ml) brandy
  • 1 teaspoon vanilla extract

Place egg yolks and sugar in a bowl and mix to combine. Place cornflour in a bowl, add milk and mix to a smooth paste. Place cream in a saucepan over medium–low heat. Whisk in egg and cornflour mixtures, brandy and vanilla. Stir for 4 minutes or until custard is thickened. Serve warm with Christmas pudding. Serves 8.