Perfect to pur over your Christmas pudding.


  • 570 ml whipping cream (lightly whisked)
  • 250 ml milk
  • 5 eggs
  • 200 g caster sugar
  • 1/2 tsp natural vanilla extract
  • 1/2 tsp freshly grated nutmeg
  • 180 ml brandy
  • 60 ml dark rum


  • Heat the cream and milk to just below boiling point.
  • Remove from the heat.
  • In a large bowl, whisk the eggs for 2-3 minutes, until very frothy. Gradually whisk in the sugar.
  • Place the bowl over a pan of barely simmering water and heat gently, stirring all the time with the whisk.
  • Pour in the hot milk and cream.
  • Add the vanilla, half the nutmeg, the brandy and rum.
  • Continue to stir until the mixture has thickened and lost its eggy flavour.
  • Do not allow the mixture to get too hot or it will curdle. Sprinkle with the remaining nutmeg and serve with the Irish-American Christmas pudding.