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

Makes: About 1 cup

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  • 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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  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.


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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