Brandy Custard by Martin Dwyer

Brandy Custard by Martin Dwyer

If Brandy Butter isn't to your taste - make some Brandy Custard instead! This is ideal for serving with Christmas Pudding but is also a delicious accompaniment to Mince Pies or other seasonal desserts. You can also make it any other time of the year to serve with a Bread and Butter Pudding or Apple Pie. 

Serves 4-6 | 20 mins prep 


  • 300ml (10 oz.) Milk (or cream)
  • 3 Egg Yolks
  • 1 tbs. Caster Sugar
  • 3 tbs. Brandy


Bring the milk up to boil in a saucepan.

Beat the egg yolks with the sugar.

Pour the hot milk on to the yolks stirring all the time. Pour back into the pan on the heat and continue to heat stirring with a wooden spoon until it thickens. When your finger leaves a trail on the back of the spoon it is ready. Do not boil or it will curdle. Whisk in the brandy off the heat.

Serve warm or chilled.

Sprinkle the dried sea spaghetti on top.

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