Creamy Pouring Custard (with added Brandy)
Prep time: 
Cook time: 
Total time: 
Serves: 800mls

The custard can be served straight away, or you can make it ahead, allow it to sit for a couple of hours before returning it to the ™ bowl to "whisk" it to a pouring consistency which it will retain for a little while. When placed in the fridge the custard will very slightly set due to the chilled environment, but again you can whisk it lightly in the ™ before serving to allow it to pour.

If you wish the custard to have a slightly "caramel" flavour than use light muscovado sugar (or brown sugar) in place of the golden caster sugar.

And if you wish to make a "Brandy Custard" then simply add 1 tablespoon (20ml) of brandy to the custard when you return it to the Thermomix to whisk it, taste, then add a little more if you prefer a stronger flavour.
  • 80g golden caster sugar
  • 50g white spelt flour, or plain flour
  • 2 egg yolks (freeze the whites for later use)
  • 600g full cream milk
  • 1 tsp vanilla bean paste, or vanilla extract if preferred
  • 1 tsp sea salt flakes
  1. Place all the ingredients into the ™ bowl and cook 10 minutes / 90 / speed 4
  2. Decant custard into jug and serve
  3. Or it can be kept at room temperature for a couple of hours - if doing this pour the custard into a container, cover with Glad Wrap which is placed directly onto the surface of the custard
  4. When ready to serve place the custard into the ™ bowl and blend 20 seconds / speed 4 to bring it back to a pouring consistency
  5. Decant custard into jug and serve
Recipe by The Passionate Pantry at