Caramel Brandy sauce

Recipe

“I make this every year for Xmas in lieu of cream and brandy butter”- Yolanda Derham.

The egg whites fluff up the sauce brilliantly, and the texture is smooth, yet light, almost like a sabayon.

Our family loves brandy butter or sauce with our Christmas pudding, or this would make a luxury sauce for a pudding or simply pour over vanilla ice cream.

Fairly easy to make, just take the time to whisk over the double boiler to reach the right consistency.

Makes 2 - 3 cups. V.GF.

Pictured: Caramel Brandy sauce

¼ cup butter

1 cup brown sugar

2 tbsp brandy

2 eggs, separated

½ cup cream

Cream butter, stir in sugar gradually and then the brandy very slowly.

Add the well beaten egg yolks and the cream.

Cook in a double boiler until thick, stirring constantly.

Remove from the heat and add the slightly beaten whites, it helps to use a whisk to blend them in, but only blend lightly.