🎄✨ 18 DAYS TO GO ✨🎄 So you’ve made (or bought - no shame here) your Christmas pudding, but what to top it with? Vanilla brandy custard, that’s what. You can make homemade custard up to 2 days before you needed it, so get it going on the 23rd when you’ve got a bit of peace and simply reheat on the big day. The taste is so superior to shop-bought, and it’s actually far less effort than you might think.
4 egg yolks
50g caster sugar
150ml double cream
1 tsp vanilla bean paste
1. Whisk together the egg yolks and caster sugar in a large measuring jug until well combined, then set aside. Pour the milk, cream and vanilla bean paste into a saucepan and heat until the mixture starts to steam.
2. Pour a small amount of the warm mixture into the eggs and whisk quickly to combine. Slowly add the rest of the milk and cream mixture into the eggs, whisking all the time.
3. Return the custard to the saucepan and warm over a medium heat, stirring all the time, for 5-6 minutes or until the mixture thickens enough to coat the back of the spoon. Stir in the brandy and serve immediately or cover and chill for up to 48 hours.
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