Australian Women's Weekly
Make your Christmas or special occasion a little classier with this delightfully golden brandy custard and brandy butter. Make it in advance so it’s ready to pour over pudding or a favourite dessert.
This brandy custard makes the best Christmas companion. Serve lashings of the vanilla-infused brandy custard over puddings, pies and cakes.
Would you prefer a classic custard or an eggnog custard?
Ingredients
Brandy butter
Brandy custard
Method
Brandy butter
1.Beat butter and sugar in small bowl with electric mixer until as white as possible.
2.Beat in cream and alcohol.
Brandy custard
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.
Note
