Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland’s sunny South East. Dunbrody was established in 1997 by Kevin ...
6 egg yolks
75 g sugar
475 ml milk
150 ml cream
0.5 vanilla pod
0.5 tsp cornflour (to prevent the custard from splitting when adding alcohol)
1 large brandy
Split the vanilla pod lengthways and with a small sharp knife scrape out the seeds of one half of the vanilla pod.
Put the seeds and the half pod into the milk and cream in a large saucepan. Wrap the remainder of the vanilla pod and retain for later use.
Bring milk, cream and vanilla pod to the boil.
Meanwhile in a large spotlessly clean bowl and using a whisk beat the egg yolks, cornflour and sugar together until light and creamy.
Spend about 2 minutes on this process.
Pour boiled milk and cream mixture onto the eggs and mix well.
Return the mixture to the saucepan and cook until the mixture can coat the back of a wooden spoon. It is important to stir the mixture at all times to prevent it from curdling. This process should take no more than 2 minutes on a very gentle heat. Do not allow the mixture to boil at this time. Taste the custard at this stage and then quickly whisk in the brandy and cinnamon.