Orange Brandy Custard for Christmas

A real custard (custard sauce, for the Americans) is a delight with puddings that those in the North could eat at this time of the year because it would make sense but often don't, and we do eat in the South at this time of year because it's traditional. This orange-infused version is particularly good.

Ingredients
Zest of one orange, grated or shredded
2 cups of milk (Goat milk is particularly good, if available)
2 egg yolks
1/2 cup of caster sugar
2 tsps cornflour/cornstarch
2 Tbps brandy or whisky

Put the orange zest with the milk in a saucepan and heat gently until just short of simmering (one advantage of goat milk is that it is more forgiving of being boiled - hence the use in Middle-eastern cuisine), keep at that temperature for 5 minutes then allow to stand while preparing the next ingredients.

Whisk together egg yolks, sugar and cornflour in a medium bowl. Gradually add milk, whisking, then return to the saucepan and stir with a wood spoon over gentle heat until sauce begins to thicken. Make sure it doesn't boil now - the goats can't save you at that point. Add brandy and stir gently.

Serve in a sauceboat or bowl, warm. It is equally good for the leftover pudding for the next day or so.