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600ml whole milk
1 large cinnamon stick
5 egg yolks
1 tsp vanilla bean paste
50g golden caster sugar
2 tbsp brandy (optional)
1. Put the milk and cinnamon in a pan. Bring to the boil, then take off the heat and set aside for 30 minutes to infuse.
2. Beat the egg yolks, vanilla and sugar in a large bowl, until pale and creamy. Reheat the milk and pour onto the egg mixture, whisking until smooth.
3. Strain the custard back into the pan (discarding the cinnamon stick), set over a low heat and stir constantly, until the custard is thick enough to coat the back of a spoon – don’t let it boil. Stir in the brandy, if using, and serve.
This recipe first appeared in Waitrose Food magazine. myWaitrose members can download the Waitrose Food app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in December 2015.
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