Martha Stewart's Brandy Butter Dessert Sauce

Total Time
Prep 0 mins
Cook 0 mins

Martha says this is "lovely with steamed puddings" but I'm thinking that this is the perfect sauce for bread pudding!


  1. In a small, heavy saucepan, bring the cream to a boil.
  2. Stir in the butter and sugar.
  3. Pour some of this mixture into the egg yolks, whisking to prevent curdling.
  4. Return egg-yolk mixture to the pan and simmer, stirring constantly, just until the mixture thickens; do not boil.
  5. Remove from the heat and stir in the Cognac.
Most Helpful

This a very tasty sauce, and extremely easy to make. The only change I made,was instead of cognac, I used bourbon. It only makes about a cup of sauce, which needs to be considered depending on the amount of desert you are serving it with. I served it with a caramel bread pudding and ran a little short. I will definitely do it again.

Donna B September 30, 2007