MASTERCLASS
Brown sugar custard

Brown sugar custard

Makes 3 cups.

Serves 8

Cooking Time Prep time 5 mins, cook 10 mins



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.


WORDS Rodney Dunn RECIPE Rodney Dunn PHOTOGRAPHY Teny Aghamalian STYLING Lisa Featherby and Geraldine Munoz

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