Serve over your Traditional Ferguson Plarre Christmas Pudding...
You need:
300ml milk
300ml pouring cream
1 vanilla bean - split length ways
8 egg yolks
75g caster sugar
60ml brandy
Method:
1. Combine milk, cream and vanilla bean in a sauce pan - bring just to the boil and remove from the heat.
2. Beat egg yolks and sugar until thick and pale - whisk in strained cream mixture.
3. Transfer mixture to a double sauce pan or heat proof bowl over a pan of simmering water - stir until mixture thickens enough to coat the back of a wooden spoon.
4. DO NOT BOIL
5. Add brandy and cool to room temperature
Wine Suggestion: More Brandy!