1.Beat butter and sugar in small bowl with electric mixer until as white as possible.
2.Beat in cream and alcohol.
3.Combine milk and cream in a medium pan; heat until just below boiling point.
4.Whisk egg yolks and sugar in a medium bowl until creamy, whisk in vanilla bean paste and corn flour. Gradually whisk hot milk mixture into egg mixture.
5.Return milk mixture to pan, stir over a low heat, without boiling, until custard thickens and coats the back of a spoon.
6.Strain custard into a jug; stir in brandy or brandy essence.
You can use brandy or rum essence in place of the alcohol, if preferred. Brandy custard: This recipe can be made two days ahead. Brandy butter: This recipe can be made a week ahead or frozen for one month. Not suitable to freeze. Suitable to microwave.