← Back to Search Results
American
Brandy Custard Sauce

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: About 2 cups

Ingredients

  • 3 egg yolks
  • 1/3 cup sugar
  • 1 cup heavy or whipping cream
  • 1/3 cup milk
  • ¼ cup brandy
  • Pinch of salt

Directions

1. Fill a large mixing bowl with ice cubes and set aside.

2. Combine the egg yolks and sugar in another mixing bowl, and beat until well blended.

3. Combine the cream and milk in a heavy saucepan, and bring to a boil. Remove the pan from the heat, and gradually add ½ cup of the hot cream to the egg mixture, whisking constantly.

4. Slowly whisk the egg mixture back into the saucepan containing the remaining hot cream, and place the pan over medium-low heat. Whisk constantly until the cream begins to thicken (do not let it boil).

5. Remove the pan from the heat, and stir in the brandy and salt. Strain the mixture into a small bowl and cool it quickly by placing the bowl in the bowl with the ice cubes. Serve chilled.


© 1989 Julee Rosso and Sheila Lukins

Note from Cookstr's Editors

Nutritional information is based on 16 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

89kcal (4%)
20mg (2%)
0mg (0%)
76mcg RAE (3%)
21mg
2mg
1g
4g
0g
5g
60mg (20%)
28mg (1%)
4g (19%)
7g (10%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
nigella-express Nigella Express
by Nigella Lawson
desserts-4-today Desserts 4 Today
by Abby Dodge
the-sweet-life The Sweet Life
by Kate Zuckerman
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
american-masala American Masala
by Suvir Saran
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
good-to-the-grain Good to the Grain
by Kim Boyce
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?