{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
Brandy Custard

10 oz. Milk (or cream)
3 Egg Yolks
1 tbs. Caster Sugar
3 tbs. Brandy

Bring the milk up to boil in a saucepan.
Beat the egg yolks with the sugar.
Pour the hot milk on to the yolks stirring all the time.
Pour back into the pan on the heat and continue to heat stirring with a wooden spoon until it thickens.
When your finger leaves a trail on the back of the spoon it is ready.
Do not boil or it will curdle.
Whisk in the brandy off the heat.
Serve warm or chilled.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef