Brandy Cream Sauce

Preparation info
  • Makes

    400 ml

    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 2 eggs, separated
  • 80 g ( oz/ cup)


  1. Beat the egg yolks and sugar until the mixture is thick and creamy and the sugar has dissolved. Stir in the brandy and fold in the cream.
  2. Beat the egg whites in a clean dry bowl until soft peaks form. Gently fold the egg whites into the sauce and serve immediately. Serve with plum pudding or with chocolate pudding, fresh or poached fruit, or fruit