TWIST & TOAST
01
Separate 6 egg yolks into a large bowl. Slowly whisk about 1 cup of the cooled milk mixture into the yolks to temper them. Then, gradually stir the egg mixture into the remaining milk.
02
Stir constantly until it thickens enough to coat the back of a spoon, about 5 to 7 minutes. Make sure to avoid letting the liquid boil to prevent the eggs from scrambling.
03
Remove the saucepan from heat and stir in the vanilla extract and brandy. Mix well.