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Ingredients
| eggs: 2 (yolks, large) |
| granulated sugar: 1/2 cup |
| all-purpose flour (unsifted): 1 Tbl |
| salt: 1 dash |
| heavy whipping cream (fluid): 2 Tbl |
| salted butter: 1/4 cup |
| brandy (Cognac): 2 Tbl |
| light whipping cream (fluid): 1/2 cup |
Traditional Eggnog Sauce
Credit: Food.com
User rating:
-
Prep Time
40 min -
Cook Time
0 min -
Servings
2 serving(s)
Tags
- 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.