This brandy sauce uses fresh eggs and is made similar to a custard.
Ingredients
3 egg yolks
1/2 pint single cream
1 wineglass brandy
1 dessertspoon of caster sugar (fine white sugar)
method
1. put egg yolks into a double pan or if you do not have one use a pan of hot water and a heavy pyrex bowl on the top of it taking care the base of the pyrex dish does not touch the water. The heat should be from the steam and not direct.
2. add cream, brandy and sugar
3. whisk for approx 8 Min's until the mixture is thickened and sugar has dissolved.
4. take care not to over cook this as it will end up like scrambled eggs.
5. place in sauce boat and serve with the pudding
Ingredients
3 egg yolks
1/2 pint single cream
1 wineglass brandy
1 dessertspoon of caster sugar (fine white sugar)
method
1. put egg yolks into a double pan or if you do not have one use a pan of hot water and a heavy pyrex bowl on the top of it taking care the base of the pyrex dish does not touch the water. The heat should be from the steam and not direct.
2. add cream, brandy and sugar
3. whisk for approx 8 Min's until the mixture is thickened and sugar has dissolved.
4. take care not to over cook this as it will end up like scrambled eggs.
5. place in sauce boat and serve with the pudding
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