This may be prepared a day ahead and chilled.
This recipe goes with Chocolate Bread Pudding with Custard
Yield: Makes 2 cups
- 6 egg yolks
- 2/3 cup sugar, divided
- 2 cups milk
- 1 tablespoon brandy
- 1 teaspoon vanilla extract
- Whisk together egg yolks and 1/3 cup sugar in a large bowl 3 minutes or until blended.
- Bring milk and remaining 1/3 cup sugar to a boil in a medium saucepan, whisking constantly.
- Stir about one-fourth of hot milk mixture gradually into yolks; add to remaining hot mixture, stirring constantly. Cook over medium-low heat, stirring constantly, 10 minutes or until custard is thick enough to coat back of a wooden spoon. Remove from heat. Pour through a fine wire-mesh strainer into a bowl. Stir in brandy and vanilla.
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