White Chocolate, Espresso and Brandy Custard

Heat the milk in a saucepan to just below boiling point.

Whisk the whole egg, egg yolks, caster sugar and espresso coffee in a bowl. Whisk in a little of the hot milk to warm the egg yolks then whisk in the remaining milk. Tip the mixture back into the saucepan and cook over a gentle heat, stirring constantly for 10 minutes. The custard will thicken a little, but still have a pourable consistency. To check if it is cooked, run your finger down the back of the spoon and a clean line should appear and remain visible for seven seconds.

Stir in the chocolate and brandy to make a smooth sauce.

To serve: Pour into a jug if serving warm, otherwise tip into a bowl and cover the surface with plastic wrap. Cool then refrigerate. Makes 1 1⁄2 cups.