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Brandy Custard Sauce

:  November/December 1993

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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.


Brandy Custard Sauce Recipe

Makes: About 1 cup

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

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

Try this recipe with:

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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.

Tips & Notes

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

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.

Carbohydrate Servings: 1/2

Exchanges: 1/2 other carbohydrate


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Recipe Categories

Type of Dish
Sauce/Condiment, sweet
Ethnic/Regional
American
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Ease of Preparation
Easy
Total Time
30 minutes or less
Meal/Course
Dessert
Season
Spring
Summer
Fall
Winter
Style/Theme
Birthday
Entertaining, casual
Entertaining, formal
Make ahead instructions
Quick (total 30 min. or less)
Vegetarian
Publication
November/December 1993
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