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Brandy Custard Sauce

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Source: © EatingWell Magazine

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Active Time:  20 Minutes
Total Time:  20 Minutes
Yield:  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.

RECIPE INGREDIENTS

1 large egg

1 teaspoon cornstarch

2/3 cup nonfat evaporated milk

1/3 cup sugar

Pinch salt

2 tablespoons brandy

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DIRECTIONS

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: Yield: about 1 cup

Calories:

Cholesterol:

14mg

Protein:

Carbohydrates, Total:

Sodium:

26mg

% Cal. from Fat:

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Brandy Custard Sauce

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