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    You are in: Home / Recipes / Martha Stewart's Brandy Butter Dessert Sauce Recipe
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    Martha Stewart's Brandy Butter Dessert Sauce

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    Prep Time:

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    Lennie's Note:

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

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    Units: US | Metric


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

    Ratings & Reviews:

    • on September 30, 2007


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Martha Stewart's Brandy Butter Dessert Sauce

    Serving Size: 1 (577 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2523.6
    Calories from Fat 2126
    Total Fat 236.2 g
    Saturated Fat 146.9 g
    Cholesterol 1028.6 mg
    Sodium 84.8 mg
    Total Carbohydrate 104.5 g
    Dietary Fiber 0.0 g
    Sugars 100.3 g
    Protein 9.2 g

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