Whiskey Custard: Have Your Whiskey and Eat It Too
There’s nothing more festive or comforting than a post-lunch bowl of sumptuous Christmas pudding laden with a smooth, silken vanilla custard on a wintry afternoon. Except, perhaps, a heap of the same, but spiked lavishly with a shot of whiskey. Serve the chilled custard over a slightly warmed up cake or pudding, and nothing will warm your heart and soul more deliciously.
Use full fat cream and milk for robust flavor, and your favorite whiskey. Because the liquor is added only after the cooking process has been completed, the whiskey not only retains its caramel zing, but much of its alcohol content. Spoon the custard over sponge cake, fruit or even soaked into crumbled cookies for a quick yet luscious snack option.
Indulge yourself with a generous helping (or several) of this on a lazy Saturday afternoon, long after Christmas has passed, and infuse a dash of spirit and cheer into life.
- 300ml single cream
- 300ml full fat milk
- Zest of one orange
- 85g caster sugar
- 6 egg yolks
- 2-3 tablespoons whiskey
Heat the cream, milk and orange zest in a saucepan and bring to a slow boil.
Meanwhile, beat the sugar and egg yolks together in a bowl until pale.
Pour the hot milk mixture into the eggs and combine well. Return the mixture to a clean saucepan and slowly bring to a simmer, stirring constantly until it thickens and coats the spoon. Take great care not to let the milk mixture boil or it will curdle. Stir in the whiskey. Let the custard cool and set before serving.
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