Brandy custard

Serve lashings of this vanilla-infused brandy custard over puddings, pies and cakes.

  • 5 mins cooking
  • Serves 8
  • Print


Brandy custard
  • 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)


Brandy custard
  • 1
    Combine cream, icing sugar and vanilla bean seeds in a small bowl; beat with electric mixer until soft peaks form.
  • 2
    Stir custard and brandy in a small saucepan over low heat until warm. Transfer to a large bowl; gently fold cream mixture into warm custard.

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