Brandy Cream Sauce
📜 Collection: Gail Collection | ✍️ Attribution: Ann | 📂 Category: Sauces A rich and velvety brandy-infused cream sauce perfect for drizzling over desserts. This vintage recipe offers a decadent finish with a delicate hint of nutmeg.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 10 mins | None | 4 Servings |
🔪 Key Equipment
- Mixing bowl
- Whisk
- Saucepan
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 | Eggs | Beaten |
| 1/4 cup | Cream | Heavy |
| 1/2 cup | Sugar | Granulated |
| 1/2 cup | Brandy | High quality |
| 1 pint | Hot Cream | Heated |
| As needed | Nutmeg | Freshly grated |
Instructions
Step 1: Prepare the Base
- In a mixing bowl, beat the 3 eggs until smooth.
- Whisk in the 1/4 cup cream and 1/2 cup sugar until fully incorporated.
- Slowly beat in the 1/2 cup brandy.
Step 2: Thicken and Serve
- Transfer the mixture to a saucepan over low heat and slowly whisk in the 1 pint hot cream.
- Continue to whisk gently until the sauce thickens enough to coat the back of a spoon; do not let it boil to avoid curdling the 3 eggs.
- Remove from heat and finish by grating nutmeg over the top before serving.
💡 Make-Ahead & Storage: This sauce can be kept warm in a double boiler for up to 30 minutes, or refrigerated and gently reheated over low heat.
Original Recipe Scan
