Published by Stewart, Tabori & Chang
Total Timeunder 15 minutes
Make Ahead RecipeYes
Taste and Texturebuttery, sweet, winey
Type of Dishdessert sauce
- ½ cup butter
- 1 cup sugar
- ½ cup brandy, or ¼ cup brandy plus ¼ cup water
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 large egg
- 2 tablespoons heavy cream
In a 2-quart saucepan over medium heat, melt the butter. Add the sugar, brandy, cinnamon, and salt and whisk to combine. Cook at a simmer, whisking, until the sugar is dissolved and the mixture is light in color and foamy. Remove from the heat.
In a small bowl, beat the egg until frothy, then gradually whisk it into the mixture in the saucepan.
Return the pan to medium heat and cook for about 2 minutes, stirring constantly, until thickened.
Stir in the cream and remove from the heat.
Keep at room temperature for up to 4 hours, until ready to use; or cover and refrigerate, then reheat in a microwave oven and stir in a few teaspoons of water to thin the sauce a bit.
2005 Stewart, Tabori & Chang