Brandy Butter And Brandy Custard

• None None FOR THE BRANDY BUTTER
• 1 cup plus 2 tbsp (2 1/4 sticks) butter, at room temperature
• 2 cups powdered sugar, sifted
• 1/4 cup heavy cream
• 1/3 cup brandy or rum
• None None FOR THE BRANDY CUSTARD
• 2 cups milk
• 1 1/4 cups heavy cream
• 6 None egg yolks
• 1/3 cup granulated sugar
• 1 tsp vanilla bean paste or 1/2 tsp vanilla extract
• 2 tsp cornstarch
• 1 tbsp brandy

1. For the brandy butter, beat butter and powdered sugar in large bowl with an electric mixer on medium speed until light and fluffy. Beat in cream and brandy or rum.
2. For the brandy custard, bring milk and cream just to boil in a medium saucepan on medium heat.
3. Whisk egg yolks and granulated sugar in a medium bowl until creamy. Whisk in vanilla bean paste and cornstarch. Gradually whisk in the hot milk mixture.
4. Return the custard to the saucepan on low heat. Cook, stirring, without boiling, until the custard thickens and coats the back of a spoon.
5. Strain the custard into a bowl. Stir in the brandy.

brandy butter, butter, powdered sugar, heavy cream, brandy, brandy custard, milk, heavy cream, egg yolks, sugar, vanilla bean paste, cornstarch, brandy

Taken from recipes-plus.com/api/v2.0/recipes/22355 (may not work)