- 300 millilitre thickened cream
- 1 tablespoon sifted icing sugar
- seeds of 1 vanilla bean (or 1 teaspoon vanilla bean paste)
- 500 gram tub thick custard
- 2 tablespoon brandy (or 1 tablespoon brandy essence)
- 1Combine cream, icing sugar and vanilla bean seeds in a small bowl; beat with electric mixer until soft peaks form.
- 2Stir custard and brandy in a small saucepan over low heat until warm. Transfer to a large bowl; gently fold cream mixture into warm custard.