Brandy Custard Sauce
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.Advertisement
Make Ahead Tip: Cover and refrigerate for up to 2 days. Warm gently before serving.
1/2 other carbohydrate