CINNAMON BRANDY CUSTARD
Recipe can be made 2 days ahead.
Recipe can be reheated gently;
Do not allow mixture to boil
6 egg yolks
1/3-cup (75g) caster sugar
1/3-cup custard powder
2 cups (500ml) milk
300ml cream
10cm cinnamon stick
1½ tablespoons brandy
Beat egg yolks, custard powder and sugar in a small bowl, with electric mixer until thick and creamy. Combine milk, cream and cinnamon stick in medium pan; bring to boil. Remove from heat; remove and reserve cinnamon stick. Gradually whisk milk mixture into egg mixture. Return mixture and cinnamon stick to pan, stir over low heat, without boiling, until custard thickens and coats the back of a metal spoon. Discard Cinnamon Stick; stir in brandy.