Traditional Eggnog Sauce

1. 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).

2. Stir in flour, salt & 2 Tbsp of unwhipped cream.

3. Cook over simmering water, add butter stirring constantly about 10 minutes or until butter melts & sauce thickens.

4. Remove from heat, add brandy, cover & chill.

5. Up to this point it can be made ahead & left in the fridge for a couple of days.

6. Whip remaining 1/2 cup of whipping cream.

7. Fold into chilled egg mixture.

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Nutrient	Quantity
Total fats	56.5098 g
Protein	17.968 g
Carbohydrates	127.4214 g
Energy	1065.8125 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.419 g
Water	58.8898 g
Aspartic acid	1.672 g
Calcium, Ca	350.3675 mg
Lutein + zeaxanthin	371.96 g
Fiber, total dietary	5.817 g
Fatty acids, total saturated 22:0	0.0129 g
Carotene, beta	65.92 g
Niacin	3.8442 mg
Vitamin A, RAE	298.74 g
Arginine	2.0567 g
Riboflavin	0.5626 mg
Tocopherol, beta	0.017 mg
Fatty acids, total polyunsaturated 15:0	0.0044 g
Fatty acids, total saturated 20:1	0.0694 g
Glutamic acid	3.4337 g
Sodium, Na	84.15 mg
Fatty acids, total saturated 16:1 undifferentiated	1.005 g
Total lipid (fat)	56.5098 g
Manganese, Mn	1.0585 mg
Fructose	0.0238 g
Proline	0.8609 g
Fatty acids, total saturated 16:0	10.2457 g
Fatty acids, total saturated 8:0	0.1885 g
Sucrose	100.2057 g
Choline, total	289.5208 mg
Sugars, total	102.1602 g
Serine	1.1348 g
Fatty acids, total saturated 10:0	0.3805 g
Fatty acids, total saturated 18:0	4.0578 g
Fatty acids, total saturated 20:4 undifferentiated	0.1489 g
Vitamin B-6	0.2683 mg
Selenium, Se	20.8311 g
Ash	4.0893 g
Vitamin D	87.92 IU
Fatty acids, total saturated 18:1 undifferentiated	19.0144 g
Pantothenic acid	1.6693 mg
Phenylalanine	0.8922 g
Copper, Cu	1.0231 mg
Betaine	0.306 mg
Thiamin	0.8576 mg
Retinol	290.54 g
Methionine	0.5279 g
Iron, Fe	2.8605 mg
Carbohydrate, by difference	127.4214 g
Phosphorus, P	631.0875 mg
Folate, total	111.235 g
Dihydrophylloquinone	0.034 g
Tocopherol, gamma	0.4522 mg
Fatty acids, total saturated 4:0	0.6498 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0037 g
Fatty acids, total saturated 22:1 undifferentiated	0.0031 g
Alanine	0.9206 g
Cholesterol	435.5 mg
Valine	1.0411 g
Fatty acids, total saturated 18:2 undifferentiated	13.997 g
Glycine	0.9519 g
Carotene, alpha	12.92 g
Glucose (dextrose)	0.0612 g
Fatty acids, total saturated 14:0	2.0822 g
Zinc, Zn	3.8253 mg
Isoleucine	0.8567 g
Maltose	0.0238 g
Tocopherol, delta	0.0204 mg
Fatty acids, total saturated 12:0	0.2227 g
Fatty acids, total polyunsaturated	14.6206 g
Fatty acids, total saturated 14:1	0.0082 g
Leucine	1.4701 g
Tocotrienol, alpha	0.0102 mg
Vitamin A, IU	1138.28 IU
Folate, DFE	111.235 g
Tryptophan	0.3199 g
Vitamin C, total ascorbic acid	0.36 mg
Galactose	0.0238 g
Fatty acids, total saturated 20:0	0.0109 g
Fatty acids, total saturated 6:0	0.1812 g
Lactose	0.0238 g
Tyrosine	0.7721 g
Vitamin B-12	0.783 g
Vitamin K (phylloquinone)	1.858 g
Fatty acids, total saturated	18.9208 g
Histidine	0.5059 g
Fatty acids, total monounsaturated	20.3665 g
Threonine	0.7565 g
Folate, food	111.235 g
Fatty acids, total polyunsaturated 17:0	0.0173 g
Vitamin D (D2 + D3)	2.196 g
Fatty acids, total polyunsaturated 24:0	0.0031 g
Cryptoxanthin, beta	11.22 g
Vitamin D3 (cholecalciferol)	2.196 g
Vitamin E (alpha-tocopherol)	1.4161 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0388 g
Magnesium, Mg	68.9762 mg
Lysine	0.88 g
Potassium, K	380.455 mg
Cystine	0.3284 g
Fluoride, F	1.8 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.5 cup	402.99	100.798	0
Salt	1 dash	0	0	0
Butter	0.25 cup	342	15.714	28.8
Whipping cream	2 tablespoons	175.2	1.776	18.546
Egg yolk	2	109.48	1.2206	9.0236
Brandy	2 tablespoons	0	0	0
flour	1 tablespoon	36.1425	7.9128	0.1402