Ingredients ( serves 10 )

• 560ml (2 1/4 cups) milk
• 185ml (3/4 cup) thin cream
• 4 egg yolks
• 100g (1/2 cup) caster sugar
• 1 1/2 tbs cornflour
• 60ml (1/4 cup) brandy

Method

1. Heat the milk and cream in a medium saucepan over medium-high heat for 4 minutes or until it comes to a gentle simmer. Remove from heat.
2. Use a balloon whisk to whisk together egg yolks, sugar and cornflour in a bowl until pale and creamy. Gradually whisk in milk mixture. Return to pan.
3. Place over medium heat and stir with a wooden spoon for 8 minutes or until the custard thickens and coats back of spoon (do not boil). Remove from heat. Stir in the brandy. Transfer to a heatproof serving jug. Serve warm or place a piece of plastic wrap directly on the surface of custard and store in fridge until required.