Brandy Custard
Whether you’ve made your own, or carefully selected a prize pudding, we think a brandy custard served alongside, is the icing on the cake. This is the recipe we made for many years here at Melrose and Morgan and are happy to share it with you to complete your Christmas Day lunch.
Ingredients
50g caster sugar
100g eggs yolk (approx 4 large eggs)
1 tsp cornflour
300ml double cream
300ml milk
1 tsp vanilla extract (or seeds of 1 pod)
50ml brandy
Method
Whisk the egg yolks with the sugar and cornflour
Gently heat the cream, milk and vanilla
Take to boiling point then whisk into the eggs
Return to a gentle heat and whisk until thickened
Remove from heat
Pass through a fine sieve and add brandy
Serve hot or cold (we prefer hot)
