Drambuie custard

This proper egg custard from Scottish chef Shirley Spear of the Three Chimneys restaurant in Skye is best served warm and trickled over a steaming pudding
Drambuie custard
  • Rating:
  • Serves: 6
  • Cook Time: 10 minutes
  • Effort: easy


  • 6 egg yolks
  • 100 g caster sugar
  • 275 ml milk
  • 275 ml double cream
  • 2 tbsp Drambuie liqueur

Tips and Suggestions

The custard can be used cold for assembling a trifle or serving with frozen or chilled desserts. Reheat it carefully for serving with a hot pudding.

A tablespoonful of fresh ground coffee can be added, which is delicious with hot or cold chocolate desserts.

Try this custard with Hot marmalade pudding


1. Whisk the egg yolks together with the sugar until pale, slightly thick and creamy.

2. In a heavy bottomed saucepan, gently warm the milk and cream together until it is just beginning to bubble. Slowly pour onto the egg and sugar mixture and whisk well.

3. Return the mixture to the saucepan and bring to the boil very slowly, stirring all the time. As soon as it begins to thicken, or coats the back of the wooden spoon, remove from the heat and pour into a bowl or jug for serving.

4. Stir in the Drambuie and serve immediately. Alternatively, cool the custard quickly in a bowl sitting on ice and refrigerate when cold, until required.

Recipe supplied by Visit Scotland

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