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Martha Collison's vanilla brandy custard
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Serves: 4 - 6
4 Waitrose British Blacktail Medium Free Range Egg yolks
50g caster sugar
150ml double cream
1 tsp vanilla bean paste
1. To make the custard, whisk together the egg yolks and caster sugar in a large measuring jug until well combined, then set aside. Pour the milk, cream and vanilla bean paste into a saucepan and heat until the mixture starts to steam.
2. Pour a small amount of the warm mixture into the eggs and whisk quickly to combine. Slowly add the rest of the milk and cream mixture into the eggs, whisking all the time.
3. Return the custard to the saucepan and warm over a medium heat, stirring all the time, for 5-6 minutes or until the mixture thickens enough to coat the back of the spoon. Stir in the brandy and serve immediately with my crumble topped mince pie.
Cook’s tip You can make the custard in advance. Cool, cover and chill for up to 48 hours. Reheat gently but thoroughly in the microwave or in a saucepan over a low heat.
Typical values per serving:
This recipe was first published in November 2017.