Brandy, Rum and Vanilla Custard

Ingredients:

300ml milk
200ml cream
5 egg yolks
A few drops of vanilla essence or vanilla pod
1 ½ tablespoon cornflour
2 tablespoons brandy
2 tablespoons dark rum

Method:

1. Place the milk and cream in a heavy based pan. Heat gently until almost boiling. Add brandy and rum. While the milk is heating whisk together the egg yolks, cornflour, sugar and vanilla essence in a large heatproof bowl until thick and pale.

2. Pour the hot milk and cream mixture onto the egg mixture whisking well until smooth. Return to the pan and heat gently stirring until thickened. Leave to cool. Stir occasionally to prevent a skin forming on top.