Make Your Own…Brandy Custard

Christmas is always a special time of year. For me however, living in Australia is that little bit extra special.

Anyone living in Australia with a European background will share in the unique mish-mash that our Christmas brings.

While it may vary from family to family, Christmas in Australia needs to reflect the beautiful summer weather with plenty of seafood and seasonal fruit and vegetables. However some traditions, irrelevant of weather and surroundings, are a must.

The Christmas pudding and cake with brandy custard are a must.

560ml milk
185ml pure cream
4 egg yolks
100g caster sugar
1 teaspoon vanilla essence
60ml brandy

Heat the milk, cream and vanilla in a medium saucepan over medium heat for 3 minutes or until it comes to a gentle simmer.

Remove from the heat.

Whisk together egg yolks and sugar in a bowl until light in colour and creamy. Gradually whisk in the milk mixture and return to a saucepan.

Place the saucepan over a medium heat and stir with a wooden spoon for 8 minutes or until the custard thickens and coats the back of a spoon.

Remove from the heat and stir in the brandy.

Transfer to a heatproof serving jug and serve warm, or cover with plastic wrap and store in the refrigerator.

Makes 3 3/4 cups or serves 10 people.


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