Easy Homemade Brandy Sauce

With just a few ingredients you can make this rich, creamy topping to go with your festive desserts.

Course Dessert

Cuisine British

Keyword cheese sauce, Christmas

Skill Level Easy

Prep Time 5

Cook Time 5

Servings - 6

Calories 311kcal

Author Jacqueline Bellefontaine

Equipment

small bowl
balloon whisk
saucepan

Ingredients

3 tablespoons cornflour level
400 ml whole milk
75 g caster sugar
3 tablespoons brandy
150 ml double cream (heavy cream)

metric - US cups

Instructions

Place 3 tablepsoons of cornflour in a small bowl and whisk in a little milk to form a smooth paste.
Pour the remaining milk into a saucepan and add 75g sugar. Then whisk in the cornflour mixture. Bring slowly to the boil, whisking constantly until the sauce thickens.
Remove from the heat and stir in 150ml cream and 3 tablespoons of brandy. Serve immediately.

Notes

Cook's Tip

It is important that you stir constantly to avoid lumps. Pay attention to the bottom and the sides of the pan to ensure it doesn't burn.

After adding the cream the sauce will be warm and ready to serve. If you prefer it hotter, return to the heat and heat gently for a few minutes, stirring. Do not let it boil.

Store

Leftover sauce will keep in the refrigerator for up to 24 hours. Cover with a piece of dampened baking parchment or sprinkle a little granulated sugar over the surface to prevent a skin forming as it cools.

Reheat gently, stirring constantly.

Not suitable for freezing.

Nutrition