Traditional Eggnog Sauce

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READY IN: 40mins
Recipe by Gumboot Gourmet

This cool rich creamy sauce is the perfect accompaniment for my warm Christmas Carrot Pudding. This is a very old English sauce. It will last refrigerated for a couple of days. It is also very, very good on warm mince tarts.

Ingredients Nutrition

  • 2 large egg yolks
  • 12 cup sugar
  • 1 tablespoon flour
  • 1 dash salt
  • 2 tablespoons whipping cream (unwhipped)
  • 14 cup butter
  • 2 tablespoons brandy
  • 12 cup whipping cream


  1. Beat eggs & sugar till thick & lemon coloured in the top of a double boiler. (I use a small stainless bowl sitting on top of a small saucepan).
  2. Stir in flour, salt & 2 Tbsp of unwhipped cream.
  3. Cook over simmering water, add butter stirring constantly about 10 minutes or until butter melts & sauce thickens.
  4. Remove from heat, add brandy, cover & chill.
  5. Up to this point it can be made ahead & left in the fridge for a couple of days.
  6. Whip remaining 1/2 cup of whipping cream.
  7. Fold into chilled egg mixture.

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