Brandy custard and brandy butter

It's beginning to taste a lot like Christmas.

  • 15 mins preparation
  • Serves 12
  • Print
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.


Brandy butter
  • 250 gram soft butter
  • 2 cup (320g) pure icing sugar, sifted
  • 1/4 cup (60ml) cream
  • 1/3 cup (80ml) brandy or rum
Brandy custard
  • 2 cup (500ml) milk
  • 300 millilitre thickened cream
  • 6 egg yolks
  • 1/3 cup (75g) caster sugar
  • 1 teaspoon vanilla bean paste
  • 2 teaspoon corn flour
  • 1 tablespoon brandy


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.

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