1 litre (4 cups)milk200 mlcream1vanilla bean, split lengthways and seeds scraped12egg yolks160 gmbrown sugar20 ml (1 tbsp)brandy
Combine milk, cream, vanilla bean and seeds in a saucepan and bring to the simmer over low heat, remove vanilla bean and set aside. Whisk egg yolks, sugar and brandy in a large bowl, whisk in warm milk mixture and return to saucepan. Stir constantly with a wooden spoon over low heat for 10 minutes or until thickened and custard coats the back of the spoon. Serve immediately with Christmas pudding or cool and refrigerate until required.