Brandy custardSubmitted by: PHRASER
IntroductionNext time we would use less sweetener (too sweet for our tastes) and about 4x as much brandy (couldn't really taste it). Next time we would use less sweetener (too sweet for our tastes) and about 4x as much brandy (couldn't really taste it).
1.25 cups lite soy milk
11.5 tsp splenda (or your preferred sweetener)
4.5 tsp cornflour (aka cornstarch)
1/4 tsp vanilla essence
1 tsp brandy
Don't worry if it looks a bit runny, it will thicken when it cools.
2. Put the cornflour in a bowl or jug, remove about a quarter cup of milk from the saucepan and whisk it into the cornflour gradually to make a paste. Do it gradually or the custard will be lumpy.
3. Add the paste back into the milk, whisking vigorously to avoid lumps. Add the splenda.
4. Cook, whisking continuously, for about 5 minutes. It can come to a simmer but don't let it boil or burn. Custard should start to thicken.
5. Stir in the vanilla and brandy, remove from heat and stand for a minute or two to thicken.
Great on christmas pudding! You can use other flavourings and/or omit the brandy if desired.
Serving Size: Makes 2 servings of about 2/3 cup