Brandy cream sauce

Name: Brandy cream sauce
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 250.00 ml cream thick; 125.00 g butter unsalted, diced; 200.00 g castor sugar; 4.00 eggs yolks only, beaten; 60.00 ml brandy

0 serving

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Dairy

By Food24 November 03 2009

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Ingredients (5)

250.00 ml	cream — thick
125.00 g	butter — unsalted, diced
200.00 g	castor sugar
4.00	eggs — yolks only, beaten
60.00 ml	brandy

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Method:

1. Bring cream to the boil, remove from heat. Beat in butter and sugar; mix well.
2. First take a cupful of the warm cream mixture and whisk into beaten eggs (to prevent curdling). Then whisk in rest of the cream mixture. Return mixture to the pan and stir over a low heat, stirring constantly until the sauce thickens.
3. Remove from heat and stir in the brandy.