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BRANDY CREAM
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TO SERVE WITH PLUM PUDDING. *BRANDY CREAM CAN BE STORED IN THE REFRIGERATOR FOR 2 MONTHS INGREDIENTS | |
1 CUP | SUGAR |
90g | BUTTER |
4 LARGE | EGG YOLKS |
1/2 | CUP BRANDY – last time I used Benedictine - yummy |
¼ TEASPOON | SALT |
600ml | CREAM |
METHOD
Cream butter, salt and sugar, mix in egg yolks well. Add brandy. Heat cream in saucepan until warm. Beat into rest of ingredients. Place in double saucepan and cook over heat, stirring all the time, until the mixture thickens and coats the back of a wooden spoon. Be careful not to boil mixture or it will separate. Cool, keep in screw top jar in refrigerator.
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