Martha Stewart's Brandy Butter Dessert Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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! Ingredients:
1/2 cup heavy cream |
4 (1/4-1/2 cup) tablespoons unsalted butter, at room temperature |
1/2 cup white sugar |
2 egg yolks, lightly beaten |
2 tablespoons cognac |
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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