Homemade custard is a thing of beauty, you could eat this straight with a spoon. Christmas spices such as brandy, nutmeg, cloves, cardamom, and cinnamon make this custard extra delicious and warming. A sprinkling of Maldon Sea Salt flakes in a sweet sauce always adds the perfect saltiness note. This would be great cold in a trifle, warmed on Christmas pudding or even with a mince pie.
- Place the milk, cream, brandy, and spices into a saucepan and bring to a simmer (but do not boil), and gently simmer for a couple of minutes to allow the flavours to infuse. Remove from the heat.
- In a large bowl whisk together the egg yolks and caster sugar until pale. Then slowly pour in the warm infused milk, through a sieve and whisk constantly. When all the milk is added and you have a smooth liquid, pour this back into a clean pan along with the vanilla bean paste and a good pinch of Maldon Sea Salt flakes.
- Gently heat again, stirring continuously until the custard has thickened (it should coat the back of a spoon).
- Serve the custard on top of warm Christmas pudding or cold in a Christmas trifle.
