Don't Forget the Brandy Custard

  375 ML Camperdown Dairy whole milk 
     1 Vanilla bean, halved & scraped
     10 egg yolks (save the whites for the pavlova!)
     1/2 cup plain flour
     1 cup sifted icing sugar 
     2/3 cup single cream, whipped
     1/4 cup brandy
   
You can make this recipe 3 days in advance. Fold through the cream & brandy when serving.

Place the milk, vanilla bean and seeds into a saucepan over a medium heat and bring to the boil. Whisk the egg yolks, flour and icing sugar in the bowl with an electric mixer until combined.
Gradually add the milk mixture, whisk until smooth.

Return all of the mixture to the saucepan over a low heat whisking for 12–15 minutes or until thickened. Strain into a heatproof bowl, cover the surface with cling wrap and refrigerate until cold.

When ready to serve the custard, gently fold through the whipped cream, add the brandy and stir to combine. Pour into a serving jug to serve.