Whip up both the brandy custard and butter recipes to arm yourself with for entertaining during dinner parties. To go with puddings, cakes, pies and an assortment of other pastries, lashings of these creamy concoctions make a good companion to many of the desserts your guests would so love.
Ingredients
BRANDY BUTTER
- 250 g soft butter
- 2 cups (320 g) pure icing sugar, sifted
- ¼ cup (60ml) cream
- ⅓ cup (80 ml) brandy or rum
BRANDY CUSTARD
- 2 cups (500 ml) milk
- 300 ml thickened cream
- 6 egg yolks
- ⅓ cup (75 g) caster sugar
- 1 tsp vanilla bean paste
- 2 tsps corn flour
- 1 tbsp brandy
Steps
BRANDY BUTTER
Beat butter and sugar in small bowl with electric mixer until as white as possible.
Beat in cream and alcohol.
BRANDY CUSTARD
Combine milk and cream in a medium pan; heat until just below boiling point.
Whisk egg yolks and sugar in a medium bowl until creamy, whisk in vanilla bean paste and corn flour. Gradually whisk hot milk mixture into egg mixture.
Return milk mixture to pan, stir over a low heat, without boiling, until custard thickens and coats the back of a spoon.
Strain custard into a jug; stir in brandy or brandy essence.
TIP You can use brandy or rum essence in place of the alcohol, if preferred. Brandy custard: This recipe can be made two days ahead. Brandy butter: This recipe can be made a week ahead or frozen for one month. Not suitable to freeze. Suitable to microwave.
Photo: bauersyndication.com.au