Martha Stewart'S Brandy Butter Dessert Sauce - cooking recipe

Ingredients

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

Preparation

In a small, heavy saucepan, bring the cream to a boil.
Stir in the butter and sugar.
Pour some of this mixture into the egg yolks, whisking to prevent curdling.
Return egg-yolk mixture to the pan and simmer, stirring constantly, just until the mixture thickens; do not boil.
Remove from the heat and stir in the Cognac.