This recipe was originally posted as part of The Weekend Project. Click below to see the recipe in its entirety, or follow the directions below for additional recipe instruction.
http://www.saucemagazine.com/blog/?p=43217
INGREDIENTS
½ cup brown sugar
½ cup cream
¼ cup butter
4 Tbsp. brandy
1 egg
PREPARATION
• In a small saucepan over medium heat, stir together the brown sugar, cream and butter until melted and combined. Add the brandy and stir about 1 minute. Remove the pan from heat. • In a small bowl, whisk the egg until frothy, then add it to the saucepan and stir until combined. • Return the saucepan to the stove over medium-low heat and continue stirring until the sauce is thick enough to coat a spoon and starts to set, 1 to 2 minutes. Serve with Figgy Pudding.
This article appears in December 2015.