Brandy Custard Sauce

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From: EatingWell Magazine Holiday Issue 1995

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.

Ingredients 16 servings

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Original recipe yields 16 servings
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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

Preparation

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

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 34 calories; 0 g fat(0 g sat); 0 g fiber; 6 g carbohydrates; 1 g protein; 2 mcg folate; 12 mg cholesterol; 5 g sugars; g added sugars; 59 IU vitamin A; 0 mg vitamin C; 33 mg calcium; 0 mg iron; 26 mg sodium; 40 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 other carbohydrate

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