Brandy sauce

Yield: 1 servings

Measure Ingredient
½ cup Milk
½ cup Heavy cream
2 \N Eggs; separated
2 tablespoons Sugar
\N dash Salt
3 tablespoons Brandy

Recipe by: The American Heritage Cookbook - ISBN 0-8281-04-03-4 Scald milk and cream together in the top of a double boiler. Beat egg yolks until light in color, then beat in sugar, a little at a time, and salt. Add milk-cream mixture gradually, beating constantly. Pour back into double boiler and cook over boiling water until sauce thickens ehough to coat a wooden spoon. Remove from heat, stir in brandy, then pour over stiffly beaten egg whites, beating vigorously. Cool before serving.

From: Dan Klepach

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