brandy custard

Christmas is around the corner and I am starting to plan my Christmas menu.

I was looking for something that is familiar, yet different.

While browsing through Donna Hay’s recipes, I found this recipe for Brandy Custard.

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I thought that sounded so interesting, and I do have a bottle of brandy sitting around in the house. 

What can you do with brandy custard? Well, there are so many possibilities. 

You can pour it over Christmas pudding, or use it as a topping for ice-cream and cakes. You can add it to pies and cheesecakes, or make trifles.

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Brandy custard can be made in advance and stored in an air-tight container for about a week. So you can have it all ready to go and that means less stress during Christmas cooking!

And here are the instructions on how to cook this.

In a bowl, whisk the sugar and egg yolk until well-blended. You can also use a hand whisk to do this.

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In a small bowl, whisk together milk and corn flour.

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In a heavy-bottom saucepan, heat the cream (do not let it come to a boil).

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Whisk in the egg and corn flour mixtures.

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Also add brandy and vanilla extract.

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Stir over low heat, continuously, scrapping the bottom of the pan, until the mixture thickens. 

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When the custard leaves a clear line on the back of a wooden spoon of a spatula, it is ready.

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Pass the custard through a sieve.

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Place a layer of cling film on the custard to prevent a skin from forming.

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You can either use the custard immediately, or keep it in the fridge until needed.

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Enjoy!

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Brandy Custard
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Ingredients
  1. 120g egg yolks
  2. 65g caster sugar
  3. 2 tablespoons corn flour
  4. 80ml full-cream milk
  5. 750ml heavy cream
  6. 60ml brandy
  7. 1 teaspoon vanilla extract
Instructions
  1. In a bowl, whisk the sugar and egg yolk until well-blended.
  2. In a small bowl, whisk together milk and corn flour.
  3. In a heavy-bottom saucepan, heat the cream (do not let it come to a boil).
  4. Whisk in the egg and corn flour mixtures.
  5. Also add brandy and vanilla extract.
  6. Stir over low heat, continuously, scrapping the bottom of the pan, until the mixture thickens.
  7. When the custard leaves a clear line on the back of a wooden spoon of a spatula, it is ready.
  8. Pass the custard through a sieve.
  9. Place a layer of cling film on the custard to prevent a skin from forming.
  10. You can either use the custard immediately, or keep it in the fridge until needed.
Notes
  1. I use 65g eggs for all my recipes.
  2. The custard can be stored an air-tight container in the fridge for 7 days.
Adapted from Donna Hay
Adapted from Donna Hay
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

 

 

 

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