Traditional Eggnog Sauce

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Total Time
40mins
Prep
40 mins
Cook
0 mins

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.

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Ingredients

Nutrition
  • 2 large egg yolks
  • 118.29 ml sugar
  • 14.79 ml flour
  • 0.25 ml salt
  • 29.58 ml whipping cream (unwhipped)
  • 59.14 ml butter
  • 29.58 ml brandy
  • 118.29 ml whipping cream

Directions

  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.