Brandy custard

SERVES 8-10 PREP AND COOK TIME 25 MINUTES

1½ cups (375ml) full-cream milk 1½ cups (375ml) thickened cream ½ cup (110g) caster sugar 9 free-range egg yolks

⅓ cup (80ml) brandy

1 Place the milk, cream and sugar into a medium saucepan over mediumhigh heat and bring to a rapid simmer. Remove from heat and allow to stand for 2-3 minutes.

2 Place the egg yolks into a large, stainless steel bowl and whisk them together.

Pour the milk mixture into the eggs in a thin steady stream while continuously whisking the mixture.

3 Strain the custard mixture into a clean saucepan and place over low heat. Stir constantly with a wooden spoon (so the custard doesn’t catch on the bottom of the pan) for about 10 minutes, or until thick enough to coat the back of the spoon. Remove from the heat and stir in brandy. Set aside to cool. Serve custard warm or at room temperature.