Traditional Eggnog Sauce

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.

• Ready In: 40 mins
• Serves: 6
• Yields: 2 cups

Ingredients

• 2  large  egg yolks
• 1⁄2 cup sugar
• 1  tablespoon flour
• 1  dash salt
• 2  tablespoons  whipping cream (unwhipped)
• 1⁄4 cup butter
• 2  tablespoons brandy
• 1⁄2 cup  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.