Brandy Custard


Quick Facts:

Servings: 10

Equipment Needed: Saucepan, mixing bowl, wooden spoon and whisk

Cooking Method: Stovetop

Recipe Source:

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Ingredients Metric Imperial
Brandy 60ml 2fl oz
Cornflour 1.5tbs 1.5tbs
Cream 185ml 6fl oz
Egg Yolks 4 4
Milk 560ml 1 pint (1.2 US pints)
Sugar (Caster) 100g 3.5oz


  1. Add the cream and milk to the saucepan. Over a medium heat, bring it to a gentle simmer. Remove from the heat.
  2. In the mixing bowl, whisk together the yolks, sugar and cornflour until it’s pale and creamy.
  3. Gradually whisk in the milk and cream.
  4. Return custard to the saucepan and stir over a medium heat until the custard coats the back of the wooden spoon (about 8 minutes) – don’t let it boil!
  5. Remove from the heat and stir in the brandy.
  6. Transfer to a heatproof bowl or jug for serving.

Tips, Tricks and Hacks…

Make Ahead! Make the custard as per the instructions. Place a piece of cling film/plastic wrap on the surface of the custard and refrigerate – this will avoid the skin forming. When needed, microwave your custard for a few minutes.

Substitutions: Don’t have any brandy? Feel free to use rum, bourbon, cointreau, calvados or any other liqueur you have lying around.

Timeline / Gantt Chart

brandy custard

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