Brandy Chocolate Custard

by Virginia

This is a really simple custard recipe from scratch. It is light and healthy, made with all-natural ingredients. And delicious. You can leave the brandy out if you want, and add another flavor instead.

2 cups of milk
3 Tablespoons of instant milk
4 Tablespoons of honey (I’m sure you could use sugar instead)
2 teaspoons of brandy (or rum)
…or substitute with 1 tsp vanilla
2 eggs, beaten
1 Tablespoon coco powder
1/4 cup shredded coconut (optional)
1/3 cup chocolate chips (optional)

Add in the instant milk into the regular milk and beat it well with a beater. Then beat the eggs. Add them into the milk and mix them in with a wire whisk. Next put in the honey and brandy (or vanilla instead). Lastly, stir in the coco powder, coconut and chocolate chips.

I have custard cups that I use. Or you could use a glass baking dish. Make sure you oil either one before putting in the mixture. I use the custard cups, and I’ve always been taught that you place them in a pan, then put hot water in the pan so that it goes about half way up the outside of the custard cups. This helps with steaming. Then bake them at 325 F for around 45 to 50 minutes. Test a custard cup with a knife to see if it’s done. It will be clean when you pull it out. Almost everyone likes chocolate, and good, old-fashioned custard is a popular dessert with the elderly.


  1. I agree, this is a really good custard recipe. I had never heard of putting brandy in custard before (I guess I live a sheltered life). Added a little zest to our card game the other night. Quite a bit different type of dessert than usual, and everyone loved it. Thanks for sharing!

  2. Wow this is an excellent recipe. Including of course the brandy part of it. The taste of brandy and chocolate together is just great. It’s a nice smooth custard too. I made it for a special luncheon and everybody loved it. So thanks very much for putting this recipe up!

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