¼ cup butter
1 cup powdered sugar
2 tablespoon brandy
Yolks 2 eggs
Whites 2 eggs
½ cup milk or cream
Cream the butter, add sugar gradually, then brandy very slowly, well beaten yolks, and milk or cream. Cook over hot water until it thickens as a custard, pour on to beaten whites.
Caramel Brandy Sauce
Make same as Brandy Sauce, substituting brown sugar in place of powdered sugar.