Custard/brandy custard

Name: Custard/brandy custard
Yield: Makes 800 g (1 lb 12 oz)
Ingredients: 1 vanilla bean, seeds scraped; 95 g (3¼ oz) caster (superfine) sugar; 275 ml (9½ fl oz) thickened (whipping) cream; 275 ml (9½ fl oz) full-cream (whole) milk; 3 egg yolks; 75 ml (2½ fl oz) brandy (optional); 20 g (¾ oz) cornflour (cornstarch); 20 g (¾ oz) cornflour (cornstarch)

Preparation info

Makes
800 g

Difficulty
Easy

Appears in

Chefs Host Christmas Too

By Darren Purchese

Published 2018

About

Ingredients

275 ml (9½ fl oz) thickened (whipping) cream
275 ml (9½

Sauce
Gluten-free
Vegetarian
Winter
December

Method

Combine the cream, milk, vanilla bean and seeds in a saucepan over low-medium heat. Bring to a simmer, then remove the pan from the heat and discard the vanilla bean.
Put the sugar, cornflour and egg yolks in a bowl and whisk together until the mixture pales and thickens.
Pour one-third of the hot cream mixture onto the egg yolk mixture in the bowl an