Traditional Eggnog Sauce
- Ready In:
- 40mins
- Ingredients:
- 8
- Yields:
-
2 cups
- Serves:
- 6
ingredients
directions
- 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).
- Stir in flour, salt & 2 Tbsp of unwhipped cream.
- Cook over simmering water, add butter stirring constantly about 10 minutes or until butter melts & sauce thickens.
- Remove from heat, add brandy, cover & chill.
- Up to this point it can be made ahead & left in the fridge for a couple of days.
- Whip remaining 1/2 cup of whipping cream.
- Fold into chilled egg mixture.
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RECIPE SUBMITTED BY
We fled the big city of Vancouver to move to a very small Gulf island on the west coast of BC. We spent more than a decade restoring a Victorian cottage, which we traded for a small house & a large yard. I share my life with DH who is affectionately known as Pencil Boy (retired draftsman). We spend our days working on our house & garden, eating good food & drinking as good of wine as our retired budget can afford. Our motto is: A small house A large garden A few good friends Many good books