Brandy creme anglaise

Step 1

Place the milk in a large saucepan over high heat. Bring just to a simmer. Remove from heat.

Step 2

Use a balloon whisk to whisk together egg yolks, sugar, cornflour and orange rind in a bowl until well combined. Gradually stir egg-yolk mixture into the warm milk. Place in a clean saucepan over low heat. Cook, stirring constantly with a wooden spoon, for 5-7 minutes or until custard coats the back of the spoon. Stir in the brandy.

Step 3

Transfer to a heatproof jug and serve immediately with warm pudding.