Brandy Sauce

1. 1

   In a 2-quart saucepan over medium heat, melt the butter.

2. 2

   Add the sugar, brandy, cinnamon, and salt and whisk to combine.

3. 3

   Cook at a simmer, whisking, until the sugar is dissolved and the mixture is light in color and foamy.

4. 4

   Remove from the heat.

5. 5

   In a small bowl, beat the egg until frothy, then gradually whisk it into the mixture in the saucepan.

6. 6

   Return the pan to medium heat and cook for about 2 minutes, stirring constantly, until thickened.

7. 7

   Stir in the cream and remove from the heat.

8. 8

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.