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Whiskey Butter

Brandy Custard
300ml (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.
Brandy (or Whiskey) Butter

225g (8 oz.) Unsalted Butter
225g (8oz.) Caster Sugar
4 Tablespoons Brandy or Whiskey

In a microwave on defrost soften the butter until beatable but not melted.
With a beater or by hand beat this with the sugar until white and fluffy.
Continue to beat while you dribble in the alcohol.
Put into a fridge to set and serve chilled from the fridge with the hot pudding.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef