Brandy Custard
December 28th 2010 12:00
My beautifully-made brandy custard poured over banana cake
And although I had made a pavlova for Christmas dessert, I decided to stretch myself and make a brandy custard.
What the heck! It's not like all my previous custards have always separated, gone lumpy and tasted like a big egg lump. Hmm.
It's not like it was Christmas Eve and I'd been cooking all day and had nothing better to do.
I know, I am probably my own worst culinary enemy, but it actually tasted really good! Yes, I'm surprised. Custard-making and me aren't usually the best of friends.
And when I poured it over a slice of banana cake, which I had also made that day, it was divine. I think the secret is to get the brandy amount just right.
By that I mean, if you are a bad custard maker like me....add more brandy
Ingredients (serves 10)
560ml (2 1/4 cups) milk
185ml (3/4 cup) thin cream
4 egg yolks
100g (1/2 cup) caster sugar
1 1/2 tbs cornflour
60ml (1/4 cup) brandy
Method
1. Heat the milk and cream in a medium saucepan over medium-high heat for 4 minutes or until it comes to a gentle simmer. Remove from heat.
2. Use a balloon whisk to whisk together egg yolks, sugar and cornflour in a bowl until pale and creamy. Gradually whisk in milk mixture. Return to pan.
3. Place over medium heat and stir with a wooden spoon for 8 minutes or until the custard thickens and coats back of spoon (do not boil). Remove from heat. Stir in the brandy. Transfer to a heatproof serving jug. Serve warm or place a piece of plastic wrap directly on the surface of custard and store in fridge until required.
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