Three French Hens

  • 6 serving
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  • 1 litre whole milk
  • 6 free range eggs
  • 50g sugar
  • 250ml Booths Brandy
  • 1 teaspoon Nutmeg


Put 1 litre of whole milk, 6 free range eggs, 50g of sugar and split a vanilla pod into a pan.

Heat it gently, without boiling it, until the mixture’s thick enough to coat the back of a spoon.

Then stir in 1/3 of a bottle of Booths Brandy. Ladle it into glasses and serve with a dusting of nutmeg.