Martha Stewart's Brandy Butter Dessert Sauce

"Martha says this is "lovely with steamed puddings" but I'm thinking that this is the perfect sauce for bread pudding!"
 
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Ingredients:
5
Serves:
1
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ingredients

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directions

  • In a small, heavy saucepan, bring the cream to a boil.
  • Stir in the butter and sugar.
  • Pour some of this mixture into the egg yolks, whisking to prevent curdling.
  • Return egg-yolk mixture to the pan and simmer, stirring constantly, just until the mixture thickens; do not boil.
  • Remove from the heat and stir in the Cognac.

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Reviews

  1. This a very tasty sauce, and extremely easy to make. The only change I made,was instead of cognac, I used bourbon. It only makes about a cup of sauce, which needs to be considered depending on the amount of desert you are serving it with. I served it with a caramel bread pudding and ran a little short. I will definitely do it again.
     
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Tweaks

  1. This a very tasty sauce, and extremely easy to make. The only change I made,was instead of cognac, I used bourbon. It only makes about a cup of sauce, which needs to be considered depending on the amount of desert you are serving it with. I served it with a caramel bread pudding and ran a little short. I will definitely do it again.
     

RECIPE SUBMITTED BY

I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!
 
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