Traditional Eggnog Sauce

"This cool rich creamy sauce is the perfect accompaniment for my warm Christmas Carrot Pudding. This is a very old English sauce. It will last refrigerated for a couple of days. It is also very, very good on warm mince tarts."
 
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Ready In:
40mins
Ingredients:
8
Yields:
2 cups
Serves:
6
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ingredients

  • 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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RECIPE SUBMITTED BY

We fled the big city of Vancouver to move to a very small Gulf island on the west coast of BC. We spent more than a decade restoring a Victorian cottage, which we traded for a small house & a large yard. I share my life with DH who is affectionately known as Pencil Boy (retired draftsman). We spend our days working on our house & garden, eating good food & drinking as good of wine as our retired budget can afford. Our motto is: A small house A large garden A few good friends Many good books
 
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