Martha Stewart's Brandy Butter Dessert Sauce

Lennie's Note:

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

• Total Time: 0 mins
• Prep Time: 0 mins
• Cook Time: 0 mins

Ingredients:

Servings: 1

• ½ cup heavy cream
• 4 (¼-½ cup) tablespoons unsalted butter , at room temperature
• ½ cup white sugar
• 2 egg yolks , lightly beaten
• 2 tablespoons cognac

Directions:

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.

Reviews

[Donna B]

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.