White Chocolate, Espresso and Brandy Custard
Serve this luxe custard over favourite winter puddings such as crumbles, fruit sponges or a simple steamed pudding.
Recipe by Claire Aldous
Photography by Aaron McLean
From issue #25
ingredients
300 ml milk
1 free-range egg
3 free-range egg yolks ...
Method
Heat the milk in a saucepan to just below boiling point.
Whisk the whole egg, egg yolks, caster sugar and espresso coffee in a bowl. Whisk in a little of the hot milk to warm the egg yolks then whisk ...
