A good alternative to brandy butter this—and an absolute godsend for the aged relative’s Christmas Cake. But don’t feel you need to save it for the festive season.
- 1 vanilla pod, halved lengthways
- 2 cups double cream
- 275ml (½ pint) milk
- 9 egg yolks
- ½ cup castor sugar
- 3 tsp cornflour
- 2 tbsp brandy
- Scrape the seeds out of the vanilla pod, and put the lot into a saucepan with the cream and milk. Cook over a very low heat for 20 minutes or so until hot (don’t let it boil), then put it aside for twenty minutes and strain out the vanilla bits. In a large bowl, eat the egg yolks, sugar and cornflour hard until think and pale, then add the vanilla cream, stirring constantly. Pour the mixture into the pan and cook, stirring constantly, over a medium-low heat for 20 minutes—until the custard thickens and coats the back of a metal spoon. Pour in the brandy and cook for a couple minutes more to let it infuse. Serve warm.