Brandy And Laurel Infused Cream Pudding

Ingredients

• 1 pint heavy cream
• 3-4 fresh laurel leaves
• 3 egg yolks
• Sugar to taste
• 1 tsp brandy

Method

1. 1 Boil the cream and laurel leaves together for a few minutes, then strain the cream to remove the leaves.
2. 2 Whisk the egg yolks until smooth and strain them into the cooled cream.
3. 3 Add sugar to taste and a small amount of brandy.
4. 4 Return the mixture to low heat and stir constantly until it thickens slightly, being careful not to boil.