Brandy Sauce

Ingredients

• 0.25 cup Unsalted butter (Softened)
• 1 cup Powdered sugar (Sifted)
• 2 tablespoons Brandy (Good quality)
• 2 Egg yolks (Large, lightly beaten)
• 2 Egg whites (Large)
• 0.5 cup Milk or heavy cream (Your choice)

Instructions

1. 1In a heatproof bowl, cream the softened butter with an electric mixer until light and fluffy. Gradually add the sifted powdered sugar, beating until well combined and smooth.
2. 2Slowly drizzle in the brandy, mixing continuously until fully incorporated. Add the lightly beaten egg yolks and mix until the mixture is smooth and homogenous.
3. 3Gradually add the milk or cream, mixing until well combined. Place the bowl over a saucepan of simmering water (double boiler). Cook, stirring constantly, until the sauce thickens to the consistency of a custard. This should take about 5-7 minutes.
4. 4In a separate clean, dry bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the thickened sauce until just combined. Be careful not to overmix, as this will deflate the whites.
5. 5Serve the brandy sauce warm over your favorite dessert, such as pudding, cake, or ice cream. Garnish with a sprinkle of nutmeg, if desired.