Traditional Eggnog Sauce

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READY IN: 40mins
SERVES: 6
YIELD: 2 cups
UNITS: US

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
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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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