Brandy Custard Sauce

Name: Brandy Custard Sauce
Total time: 300 s
Yield: 4 to 6 Servings
Cuisine: British
Ingredients: 1 cup Milk *plus extra; 1/2 cup Thickened Cream; 2 Egg Yolks; 3 tablespoons Sugar *1 tablespoon is 15ml; 1 & 1/2 tablespoon Corn Starch; 1/2 teaspoon Vanilla Extract; 2 tablespoons Brandy

Hiroko Liston @hirokoliston

Melbourne, Australia

This is the essentail sauce for traditional Christmas Pudding, but for grown-ups only. I don’t make this Custard Sauce very sweet as I always serve it with sweet dessert, but you may wish to add extra Sugar. The sauce becomes thicker as it cools. You can make it thinner by adding a little extra Milk.

Hiroko Liston @hirokoliston

Saved

Ingredients

5 minutes

4 to 6 Servings

1 cupMilk *plus extra
1/2 cupThickened Cream
2Egg Yolks
3 tablespoonsSugar *1 tablespoon is 15ml
1& 1/2 tablespoon Corn Starch
1/2 teaspoonVanilla Extract
2 tablespoonsBrandy

Saved

Steps

5 minutes

1

Place Milk and Cream in a saucepan, and bring to the simmer. Then remove from heat.
2

Whisk Egg Yolks, Sugar, Corn Starch and Vanilla in a mixing bowl until creamy, add the heated Milk mixture, and whisk well.
3

Return the mixture to the saucepan, bring to the boil over low heat, whisking constantly, and cook until the sauce thickens. Add Brandy and whisk to combine well.
4

*Note: If you want to make the sauce thinner, add extra Milk. The sauce becomes thicker as it cools.