Per serving:
- Calories: 193
- Protein: 2g
- Total fat: 11g
- Saturates: 7g
- Carbs:20g
- Total sugars: 17g
- Fibre: 0g
Boozy Butterscotch Custard
If you’ve made our Calvados Christmas Pudding you should already have a bottle of this apple brandy to hand, but if not, regular brandy – or even an orange liqueur, such as Cointreau – would be delicious here.
Try our decadent custard this Christmas Day to be served with our Apple and Calvados Christmas Pudding!
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Yields:
8 serving(s)
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Cal/Serv:
193
Ingredients
- 2 Tbsp. cornflour
- 300 ml milk
- 50 g butter
- 125 g dark brown muscovado sugar
- 1 tsp. vanilla bean paste
- 75 ml double cream
- 2 -3tbsp calvados or brandy
Directions
- Step 1Put cornflour in a small bowl and whisk in 2tbsp of the milk; set aside.
- Step 2Heat butter and sugar in a medium pan over low heat, whisking occasionally, until smooth and bubbling. Gradually add the milk (carefully – it will splutter), whisking, until combined. Whisk in the cornflour mixture, increase heat to medium and bring to the boil, whisking constantly, until the sauce thickens.
- Step 3Remove from heat; stir in vanilla, cream and calvados/brandy to taste. Serve hot or warm with the pudding.
Get ahead:
Make up to 3 days ahead; cool, cover and chill. To serve, reheat gently.
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