300 ml milk
1 free-range egg
3 free-range egg yolks
2 tablespoons caster sugar
2 teaspoons finely ground espresso coffee
50 grams white chocolate, chopped
1-2 tablespoons brandy, optional
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 in the remaining milk. Tip the mixture back into the saucepan and cook over a gentle heat, stirring constantly for 10 minutes. The custard will thicken a little, but still have a pourable consistency. To check if it is cooked, run your finger down the back of the spoon and a clean line should appear and remain visible for seven seconds.
Stir in the chocolate and brandy to make a smooth sauce.
To serve: Pour into a jug if serving warm, otherwise tip into a bowl and cover the surface with plastic wrap. Cool then refrigerate. Makes 1 1⁄2 cups.