Brown Sugar Custard

Brown sugar custard

1 litre (4 cups) milk
200 ml cream
1 vanilla bean, split lengthways and seeds scraped
12 egg yolks
160 gm brown sugar
20 ml (1 tbsp) brandy

1 Combine milk, cream, vanilla bean and seeds in a saucepan and bring to the simmer over low heat, remove vanilla bean and set aside. Whisk egg yolks, sugar and brandy in a large bowl, whisk in warm milk mixture and return to saucepan. Stir constantly with a wooden spoon over low heat for 10 minutes or until thickened and custard coats the back of the spoon. Serve immediately with Christmas pudding or cool and refrigerate until required.

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