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Brandy-and-Orange-Custard-11
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Brandy and Orange Custard

Looking for an alternative to brandy sauce or brandy butter with your Christmas pudding? Then try this amazing brandy and orange custard (with a cheats version if you don't want to spend too much time in the kitchen!).
Course Dessert
Cuisine British
Keyword Christmas
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 portions
Calories 177kcal
Author Charlotte Oates

Equipment

  • Large bowl
  • Whisk
  • Measuring spoons
  • Measuring jug
  • Weighing scales
  • Medium saucepan
  • Clingfilm (if you're making the custard to reheat later)

Ingredients

  • 300 ml full fat milk
  • 4 egg yolks
  • 30 g caster sugar
  • 30 g plain flour
  • ½ tsp vanilla extract
  • ¼ tsp orange oil
  • 2 tbsp brandy

Instructions

  • Separate 4 eggs putting the yolks into a large bowl.
  • Add the caster sugar (30g) and whisk until combined.
  • Add the plain flour (30g) and vanilla extract (½ tsp) and whisk until combined.
  • Gently heat the milk (300ml) until warm but not boiling and then gradually add it into the egg yolk mixture a bit at a time whisking in each addition completely before adding more.
  • Once combined, pour the mixture back into the saucepan and return to a very gentle heat. Continue to cook, whisking continuously, until the custard has reached your desired thickness (this usually takes about 10 minutes).
  • Add the orange oil (¼ tsp) and brandy (2 tbsp) and whisk to combine.
  • Remove from the heat and pour the custard into a bowl or jug and cover with clingfilm. It's important that the clingfilm is in full contact with the surface of the custard to stop a skin forming.
  • Refrigerate the custard until you're ready to use it.
  • Once you're ready to serve, pop the custard into a pan and gently heat until warm (whisking constantly). If you find that the custard gets a little too thick then simply thin it out with a little extra milk.

Notes

Can be prepared a few hours in advance and reheated when you're ready to serve.
In this recipe, I've assumed that you're making the custard in advance to reheat later. If you're making it to serve immediately then simply stop after step 6.
CHEATS TIP - If all this custard making sounds too much like hard work then simply buy pre-made custard, add the brandy and orange oil and pretend you're a domestic goddess with your fancy Christmas pudding custard :-)

Nutrition

Serving: 1portion | Calories: 177kcal | Carbohydrates: 17g | Protein: 5.9g | Fat: 7.3g | Saturated Fat: 3.3g | Sodium: 40mg | Fiber: 0.2g | Sugar: 11.3g