Name: Brandy custard and brandy butter
Prep time: 15 min
Total time: 15 min
Yield: 12
Ingredients: 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 custard and brandy butter

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.

Serves 12

Prep

15M

Ingredients

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

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

Women's Weekly Food