Brandy Sauce (for Christmas Pudding and Other Sweets)
User Reviews
4.8
Brandy Sauce (for Christmas Pudding and Other Sweets)
Description
This Brandy Sauce recipe starts by gradually whisking egg yolks, heavy cream, and sugar over low heat to form a custard base without curdling. The low temperature and continuous whisking ensure a smooth, creamy texture.
Once thickened, brandy is added carefully to balance flavor and consistency. The amount can be adjusted depending on preference, with a standard measure around two tablespoons. The finished sauce should be smooth, pourable, and lightly thickened, suitable for drizzling over desserts like Christmas pudding.
It serves well by pouring over pudding slices individually or presenting atop a whole pudding for added visual appeal. The custard base also pairs well with other sweets such as bread and butter pudding, ice cream, cakes, or pies, making it a versatile dessert sauce.
Practical advice covers rescuing curdled sauce by blending it smooth, removing alcohol for sensitive eaters by setting some sauce aside before adding brandy, and substituting vanilla flavoring in such cases.
Ingredients
- 2 egg preferably organic, yolk
- 4 oz heavy whipping cream
- 2 Tbsp sugar
- 2 Tbsp brandy good quality, as desired (I recommend 2 Tbsp)
Instructions
- Whisk the egg yolks, cream and sugar in a pot over low heat. Do not stop whisking and keep the heat low so that the custard doesn't curdle. (Don't worry if it does, there's an easy fix-see notes.)
- Continue whisking until the mixture thickens and becomes a sauce. Add the brandy to your liking, from two teaspoonfuls to two tablespoonfuls (or more), but be careful not to add too much brandy or the sauce will become too runny. I used two tablespoonfuls.
- Whisk well so that the sauce is completely smooth. Pour into a serving jug to pour over the Christmas pudding before it's cut into pieces, which makes for a beautiful presentation.
- Alternatively, it may be more practical to cut slices of the Christmas pudding, and place in bowls, then pour the sauce over the top. I'd recommend this if you won't be finishing the entire pudding in one go.
Notes
- To serve young children or those avoiding alcohol, set aside sauce before adding brandy and add vanilla instead.
- If the sauce curdles, blend it with an immersion or small blender to restore smoothness.
- This sauce also complements other desserts like bread and butter pudding, ice cream, cakes, or pies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8oz
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 83kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 65mg | 22% |
| Sodium | 6mg | 0% |
| Potassium | 19mg | 0% |
| Sugar | 3g | 6% |
| Vitamin A | 273IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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