Brandy Custard Sauce
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.
- 1 large egg
- 1 teaspoon cornstarch
- 2/3 cup nonfat evaporated milk
- 1/3 cup sugar
- Pinch salt
- 2 tablespoons brandy
- 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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- Ease of Preparation
- Total Time
- 30 minutes or less
- Type of Dish
- Sauce/Condiment, sweet
- November/December 1993