Traditional Eggnog Sauce - cooking recipe

Ingredients

2 large egg yolks
1/2 cup sugar
1 tablespoon flour
1 dash salt
2 tablespoons whipping cream (unwhipped)
1/4 cup butter
2 tablespoons brandy
1/2 cup whipping cream

Preparation

Beat eggs & sugar till thick & lemon coloured in the top of a double boiler. (I use a small stainless bowl sitting on top of a small saucepan).
Stir in flour, salt & 2 Tbsp of unwhipped cream.
Cook over simmering water, add butter stirring constantly about 10 minutes or until butter melts & sauce thickens.
Remove from heat, add brandy, cover & chill.
Up to this point it can be made ahead & left in the fridge for a couple of days.
Whip remaining 1/2 cup of whipping cream.
Fold into chilled egg mixture.