This is a variation of the traditional brandy snaps that are popular dessert in UK, Australia, Ireland and New Zealand. Brandy snaps are made out of golden syrup, flour, ginger, cream, sugar and butter which then is baked to make it hard and brittle. Now for this recipe instead of the brandy snaps we use brandy baskets which is already available at supermarkets, also we have modified the fillings which instead of using the traditional whip cream we now use vanilla custard and with the addition of fruit toppings.
1 pack brandy baskets
3 cups milk
1/2 cup sugar
3 vanilla beans
3 tbsp cornstarch
1/2 tsp salt
4 egg yolks
2 tbsp butter
1 can peaches, drained
3 golden kiwi
1. First make your vanilla custard by adding sugar, cornstarch, salt, egg yolks and milk in a sauce pan and mix thouroughly in a medium heat while constantly whisking about 20 minutes.
2. Remove from heat then add the butter and vanilla.
3. Place in the fridge for 2 hours and place a plastic wrap on top so top would not curdle
4. Once chilled place a 2 spoonful of vanilla custard on top of brandy baskets and top it with a slice of peach and golden kiwi.