Alex Luck//Hearst Owned

Boozy Butterscotch Custard

If you’ve made our Calvados Christmas Pudding you should already have a bottle of this apple brandy to hand, but if not, regular brandy – or even an orange liqueur, such as Cointreau – would be delicious here.

By The Good Housekeeping Cookery TeamPublished: 01 December 2020

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Try our decadent custard this Christmas Day to be served with our Apple and Calvados Christmas Pudding!

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Yields:

8 serving(s)

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Cal/Serv:

193

Ingredients

2 Tbsp.
cornflour
300 ml
milk
50 g
butter
125 g
dark brown muscovado sugar
1 tsp.
vanilla bean paste
75 ml
double cream
2
-3tbsp calvados or brandy

Directions

1. Step 1Put cornflour in a small bowl and whisk in 2tbsp of the milk; set aside.
2. Step 2Heat butter and sugar in a medium pan over low heat, whisking occasionally, until smooth and bubbling. Gradually add the milk (carefully – it will splutter), whisking, until combined. Whisk in the cornflour mixture, increase heat to medium and bring to the boil, whisking constantly, until the sauce thickens.
3. Step 3Remove from heat; stir in vanilla, cream and calvados/brandy to taste. Serve hot or warm with the pudding.

Get ahead:

Make up to 3 days ahead; cool, cover and chill. To serve, reheat gently.