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Latest from Deeks - Brandy Anglaise

By Mark Sinclair 2/12/2019 3:17 am

The perfect accompaniment to Deeks Christmas Pudding, Date and Walnut Pudding, and Fruit Mince Tarts. 

Christmas Pudding with Anglaise


500ml full-cream milk

1-2 vanilla beans

100g castor sugar

6 egg yolks

Brandy 40mls



  • Place milk in a wide pot. Split the vanilla beans down the middle, scrape their seeds into the milk and include the beans. Gently bring milk to a simmer and remove from heat. Add the brandy and leave to stand and infuse for 10 minutes.
  • In a bowl, whisk the sugar and yolks until pale and frothy then pour in the hot milk and vanilla beans while whisking. Once combined, pour the contents back into clean pot and place over a medium heat.
  • Use a wooden spoon and stir gently and constantly in a figure eight - and don't leave unattended as the egg mix can catch and scramble.        It takes about 8-10 minutes over medium heat to thicken.
  • To check the consistanty hold the wooden spoon vertically and run your finger on the back of the spoon through the custard. If the line runs, it's not quite ready, but if the line holds it’s ready.
  • Pour the custard into the clean bowl then place bowl on top of a bowl of ice to stop from further cooking.
  • Keep in the fridge until ready to serve.
  • Note: If tiny specks form, it means the analgise has scrambled. First try to pass through a sieve or pouring the custard into the bowl and using a stick blender to get rid of any specks.