Traditional Eggnog Sauce

Directions

1. 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. 2
   Stir in flour, salt & 2 Tbsp of unwhipped cream.
3. 3
   Cook over simmering water, add butter stirring constantly about 10 minutes or until butter melts & sauce thickens.
4. 4
   Remove from heat, add brandy, cover & chill.
5. 5
   Up to this point it can be made ahead & left in the fridge for a couple of days.
6. 6
   Whip remaining 1/2 cup of whipping cream.
7. 7
   Fold into chilled egg mixture.