Brandy Custard
Brandy Custard


  • 4 Egg yolks
  • 560ml (2 1/4 cups) milk
  • 185ml (3/4 cup) thin cream
  • 100g (1/2 cup) caster sugar
  • 1 1/2 tablespoons cornflour
  • 60ml (1/4 cup) brandy



  1. 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.
  2. 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.
  3. 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.
  4. 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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