Martha Stewart'S Brandy Butter Dessert Sauce

1. 1

   In a small, heavy saucepan, bring the cream to a boil.

2. 2

   Stir in the butter and sugar.

3. 3

   Pour some of this mixture into the egg yolks, whisking to prevent curdling.

4. 4

   Return egg-yolk mixture to the pan and simmer, stirring constantly, just until the mixture thickens; do not boil.

5. 5

   Remove from the heat and stir in the Cognac.

No nutritional information available.

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