Makes 3 cups.
Ingredients
Method
Main
1.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.
