MARK HIX'S TAKE ON THE CLASSIC CHRISTMAS BRANDY CUSTARD
1/3 of a vanilla pod or a few drops of good quality vanilla essence
300ml single cream
5 egg yolks
60g caster sugar
3-4 tablespoons Just A Splash Brandy
Serves 4-6 or more
Traditional brandy sauce recipes are usually a floury, creamy concoction where the brandy and sugar hide the taste of flour whereas using a basic custard recipe gives you the luxury taste and texture with a hint of brandy.
Split the vanilla pod in half lengthways and scrape out the seeds with a point of a knife. Put the cream, half the brandy, vanilla pod and seeds into a small saucepan and bring to the boil.
Remove from the heat and leave to infuse for about 10 minutes. In a bowl mix the egg yolks, sugar and cornflour together, Remove the vanilla pod from the cream and pour onto the egg mixture and mix well with a whisk. Return to the pan and cook gently
over a low heat for a few minutes, stirring constantly with a wooden spoon until the custard thickens, don’t let it boil though. Remove from the heat and give a final mix with a whisk, add enough brandy to taste then transfer to a clean bowl.