Brandy Custard

Brandy Custard


7 people made this

This is an awesome recipe I use in my restaurant. Freeze egg whites for another use rather than wasting them by throwing them out. Or even better, make into meringues, Poach them in milk & serve with this custard! Yummo!! I use this for my Mixed Berry Trifle!

almico Queensland, Australia

Serves: 4 

  • 8 egg yolks
  • 2 cups cream
  • 1 vanilla bean, scraped
  • 1/4 cup caster sugar
  • 1 tablespoon plain flour
  • 30ml Brandy

Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Separate eggs, save the white for something else.
  2. Heat cream with whole scraped vanilla bean until just below boiling point. Allow to infuse for about 15 minutes.
  3. Beat together yolks, sugar and flour until combined.
  4. When cream has cooled a little, poor in yolk mixture and whisk well. Return to heat and stir with a wooden spoon until thickened. Strain to remove any lumps and vanilla bean.
  5. Allow to cool for a few minutes, then stir in brandy.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate