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Martha Stewart's Brandy Butter Dessert Sauce

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“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 Nutrition

Directions

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

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