Categories: dessert sauces

Ingredients

• 1/4 cup butter
• 1 cup sugar
• 2 eggs, separated
• 1/2 cup cream
• 1/4 cup Cognac, rum or bourbon
• Dash of nutmeg

Directions

1. Cream butter and sugar well. Add beaten egg yolks and the cream and blend thoroughly. Cook, in double oiler over simmering water, stirring, until thick. Remove from heat and add Cognac and nutmeg. Just before serving and while still warm, fold in egg whites beaten until stiff but not dry. Serve warm.

2. makes about 1 1/2 cups

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