Drambuie Custard

• 275ml fresh milk
• 275ml fresh double cream
• 6 egg yolks
• 100g caster sugar
• 2 tablespoonfuls Drambuie liqueur

Instructions

Whisk the egg yolks together with the sugar until pale, slightly thick and creamy.

Gently warm the milk and cream until it is just beginning to bubble. Pour the milk and cream on to the egg and sugar mixture and whisk together. Return the mixture to the saucepan.

Bring to the boil very slowly, stirring all the time. As soon as it begins to thicken, or coats the back of the wooden spoon, remove from the heat and pour into a bowl or jug for serving. Stir in the Drambuie, or flavouring of your choice.

Serve immediately. Alternatively, cool the custard quickly in a bowl sitting on ice and refrigerate when cold, until required. The custard can be used cold for assembling a trifle, serving with frozen or chilled desserts, or reheated carefully for serving with a hot pudding.