Brandy Custard

My favourite side with plum pudding at Christmas time is Brandy Custard.  Well, brandy custard and ice cream.  I use a family recipe, and while it’s probably a little heavy on the brandy side, it is what I am used to (and besides, isn’t Christmas a perfect time for a little indulgence?).


  • 550g* of milk (full cream / full fat)
  • 200g* of cream (pure or thickened)
  • 4 egg yolks
  • 100g caster sugar
  • 1.5 tbsp cornflour
  • 1/3 cup brandy

* I weigh these out with my Tupperware scales as they are so good.  I just pour a little bit into the saucepan at a time after I have ‘tared’ it, then when I have the right amount of one ingredient, I ‘tare’ it again to start the second.


  1. Add milk and cream to a saucepan and place over a med-high heat for 4-5 minutes.  You want the cream mixture to thicken, but not boil.
  2. In a separate bowl, whisk together the egg yolks, caster sugar and cornflour.  This will make kind of orangey congealed mess.  That’s fine, don’t panic!
  3. Once the cream mixture has thickened, add about a quarter to the orange mess and whisk through.  Keep adding another quarter at a time and whisking until all of the cream is mixed through.
  4. Put the custard back on the stove top on a medium heat and stir slowly.  The custard will thicken.
  5. Once the custard is a bit thicker than how you like it, take it off the stove top, then add the brandy and stir through quickly until it is all an even consistency.
  6. Pour over individual serves of plum pudding, but DON’T give it to the kids!
  7. Enjoy your festive Christmas meal and then the ensuring food coma nap…

Let's chat!