Brown sugar custard


  • Serves 8 people

Makes 3 cups.

  • 1 litre (4 cups) milk
  • 200 ml cream
  • 1 vanilla bean, split lengthways and seeds scraped
  • 12 egg yolks
  • 160 gm brown sugar
  • 20 ml (1 tbsp) brandy
01   Combine milk, cream, vanilla bean and seeds in a saucepan and bring to the simmer over low heat, remove vanilla bean and set aside. Whisk egg yolks, sugar and brandy in a large bowl, whisk in warm milk mixture and return to saucepan. Stir constantly with a wooden spoon over low heat for 10 minutes or until thickened and custard coats the back of the spoon. Serve immediately with Christmas pudding or cool and refrigerate until required.
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