This is the essentail sauce for traditional Christmas Pudding, but for grown-ups only. I don’t make this Custard Sauce very sweet as I always serve it with sweet dessert, but you may wish to add extra Sugar. The sauce becomes thicker as it cools. You can make it thinner by adding a little extra Milk.


4 to 6 Servings


1 cup Milk *plus extra
1/2 cup Thickened Cream
2 Egg Yolks
3 tablespoons Sugar *1 tablespoon is 15ml
1 & 1/2 tablespoons Corn Starch
1/2 teaspoon Vanilla Extract
2 tablespoons Brandy

  1. Place Milk and Cream in a saucepan, and bring to the simmer. Then remove from heat.
  2. Whisk Egg Yolks, Sugar, Corn Starch and Vanilla in a mixing bowl until creamy, add the heated Milk mixture, and whisk well.
  3. Return the mixture to the saucepan, bring to the boil over low heat, whisking constantly, and cook until the sauce thickens. Add Brandy and whisk to combine well.
  4. *Note: If you want to make the sauce thinner, add extra Milk. The sauce becomes thicker as it cools.