Brandy sauce is similar to the other popular steamed pudding accompaniment, hard sauce. They're both stiff sauces that are served chilled with the warm puddings.
- 2 large egg yolks
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter, room temperature, cut in pieces
- 1/2 cup sugar
- 2 tablespoons Cognac
Prepare an ice-water bath; set aside. In a medium bowl, lightly beat egg yolks.
In a small, heavy saucepan, bring cream to a boil over medium-high heat. Add butter and sugar, and stir until completely dissolved, about 2 minutes. Whisk 1/4 of hot cream mixture into egg yolks, whisking constantly to prevent curdling. Transfer egg-yolk mixture back to saucepan, and bring to a boil, whisking constantly. Reduce heat and simmer, whisking frequently, until mixture is very thick, about 5 minutes. (Mixture will have the consistency of a thick pudding.) Remove from heat, and stir in cognac. Transfer sauce to a clean bowl, and place in ice bath to chill. Brandy sauce will keep in the refrigerator, in an airtight container, for 1 week.