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Cognac Custard

custard margin

A very grown up version of a classic winter pudding accompaniment by Martha Stewart:


9 large egg yolks,  3/4 cup sugar,  4 1/2 tablespoons plain flour, 3 cups milk,  3/4 teaspoon pure vanilla extract, 3 tablespoons Cognac


  1. Combine yolks and sugar in the bowl of an electric mixer. Beat on medium high until mixture is pale yellow and thick, 2 to 3 minutes. Reduce speed; add flour, and beat to combine.
  2. Meanwhile, bring milk to a boil in a medium saucepan. Slowly pour half the milk into egg mixture; beat until smooth. Pour mixture back into saucepan; set over medium heat. Whisk until mixture comes to a boil, 6 to 8 minutes. Transfer to large bowl. Stir in vanilla and cognac. Let cool. Cover surface with plastic wrap to prevent a skin from forming, and place in the refrigerator until needed or up to 3 days.