Traditional Eggnog Sauce

1. 1

   Beat eggs & sugar till thick & lemon coloured in the top of a double boiler. (I use a small stainless bowl sitting on top of a small saucepan).

2. 2

   Stir in flour, salt & 2 Tbsp of unwhipped cream.

3. 3

   Cook over simmering water, add butter stirring constantly about 10 minutes or until butter melts & sauce thickens.

4. 4

   Remove from heat, add brandy, cover & chill.

5. 5

   Up to this point it can be made ahead & left in the fridge for a couple of days.

6. 6

   Whip remaining 1/2 cup of whipping cream.

7. 7

   Fold into chilled egg mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.