Rum/Brandy Sauce

Rum/Brandy Sauce by Helen

Makes 2 Cups.  Moderate difficulty.

1 stick butter
2 eggs, separated
1 cup powdered sugar
1 cup heavy cream
4 tbsp rum or brandy

In a double boiler, melt butter, cook egg yolks (lightly beaten), sugar and cream stirring constantly until smooth.  Cook until it begins to thicken (coats back of wooden spoon).  Cover and cook for 5 - 10 minutes longer.  Remove from hot water and let stand until cold.
Beat egg whites until stiff and beat into cold sauce - this stage is optional as it tastes just as good without the whites!  Add rum or brandy and mix well.

Serve warm

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