Brandy custard

8 servings
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By Food24 November 03 2009
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Ingredients (6)

125.00 ml sugar
4.00 eggs — large, yolk only
5.00 ml cornflour
500.00 ml milk
5.00 ml vanilla — essence
15.00 ml brandy
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Beat sugar and egg yolks until pale yellow and creamy. Beat in cornflour and gradually stir in milk and vanilla essence.
Heat in a double boiler, over simmering water, stirring continuously until custard thickens. Remove from heat, stir in brandy and strain.
Serve warm with Christmas pudding.

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