Brandy Custard Sauce

  • Active Time 20m
  • Total Time 20m

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 Publisher. All rights reserved.

RecID 7608

nutrition information per serving

34 calories; 0g total fat; 0g total saturated fat; 14mg cholesterol; 26mg sodium; 6g carbohydrates; 0g fiber; 1g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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