A wee drop of brandy is sure to brighten up any recipe - and it works wonderfully well in this sweet, creamy custard recipe. Use the egg whites in another dish, such as meringues, or pop them in the freezer for future use.
- 500ml double cream
- 8 egg yolks
- 4 tbsp. caster sugar
- 1 tbsp. flour
- 2 tbsp. brandy
- 1 tsp. vanilla extract
Heat the cream in a saucepan with the vanilla until just below boiling point.
In another bowl, beat the egg yolks, flour and sugar until combined with no lumps.
When the cream has cooled slightly, add a little of it to the eggs and beat until combined, then pour all of the egg mixture into the cream.
Stir well with a wooden spoon until the mixture has combined and thickened. If you need to, strain the custard to remove lumps.
Wait for the custard to cool for a few minutes, then stir in the brandy.