Brandy Custard Sauce

http://www.eatingwell.com/recipes/brandy_custard_sauce.html

From EatingWell:  November/December 1993

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.

About 1 cup | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

• 1 large egg
• 1 teaspoon cornstarch
• 2/3 cup nonfat evaporated milk
• 1/3 cup sugar
• Pinch salt
• 2 tablespoons brandy

Preparation

1. 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.

Nutrition

Per tablespoon : 34 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 14 mg Cholesterol; 6 g Carbohydrates; 1 g Protein; 0 g Fiber; 26 mg Sodium; 40 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 2 days. Warm gently before serving.