Time: 20 minutes
Recipe by: Adrian Richardson, Good Chef Bad Chef
3 tbsp corn flour
½ cup sugar
1 tsp vanilla bean paste
1-2 tsp brandy (you can leave this out for a vanilla custard)
Pour milk and sugar into a pot over medium heat, whisk until the sugar dissolves.
In a large bowl add corn flour to egg yolks with vanilla paste, using a whisk stir until combined.
Once the milk is steaming slowly pour about half a cup of milk into the yolks, use a whisk to continuously stir.
Return mixture to the pot, thicken the custard over a medium low heat, continuously stir with a rubber spatula until thick. Add brandy and stir through before serving.