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Brandy Custard Sauce

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  20 Minutes
  about 1 cup
Not as hard on one’s arteries as a classic hard sauce, which blends butter, sugar and brandy. Evaporated fat-free milk lends low-fat richness to brandy’s pleasant kick.

Make Ahead Tip: Cover and refrigerate for up to 2 days. Warm gently before serving.
1   large egg
1 teaspoon   cornstarch
2/3 cup  nonfat evaporated milk
1/3 cup  sugar
Pinch   salt
2 tablespoons   brandy
Whisk together egg and cornstarch in a small heavy nonreactive saucepan until smooth. Whisk in evaporated milk, sugar and salt. Whisking constantly over low heat, bring the mixture to a simmer; it will be frothy and thickened. Remove from the heat and stir in brandy. Let cool slightly.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   about 1 cup
Calories: 34
Cholesterol: 14mg
Protein: 1g
Carbohydrates, Total: 6g
Sodium: 26mg
% Cal. from Fat: 0%
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