Brandy custard cinnamon sugar mascarpone

1.In a medium pan, combine milk and cream; heat until just below boiling point.

2.Whisk egg yolks and sugar in a bowl until creamy. Whisk in vanilla bean paste and corn flour. Gradually whisk hot milk mixture into egg mixture.

3.Return milk mixture to pan, stir over a low heat, without boiling, until custard thickens.

4.Strain custard into a jug; stir in brandy or brandy essence.

5.Place mascarpone in a medium bowl; fold in cinnamon sugar, icing sugar mixture, liqueur or essence and enough milk to give a spoonable consistency.

6.Spoon mixture into a serving bowl.