Martha Stewart's Brandy Butter Dessert Sauce

Ingredients

• 1/2 cup heavy cream

• 4 (0.25-1/2 cup) tablespoons unsalted butter, at room temperature
• 1/2 cup white sugar
• 2 egg yolks, lightly beaten
• 2 tablespoons cognac

Directions

1. 1

   In a small, heavy saucepan, bring the cream to a boil.

2. 2

   Stir in the butter and sugar.

3. 3

   Pour some of this mixture into the egg yolks, whisking to prevent curdling.

4. 4

   Return egg-yolk mixture to the pan and simmer, stirring constantly, just until the mixture thickens; do not boil.

5. 5

   Remove from the heat and stir in the Cognac.