Photo: Becky Luigart-Stayner; Styling: Annette Joseph
Yield
Makes 1 cup

Strong chicory coffee and a splash of brandy are part of this decadent Cafe Brulot Sauce that's served with Cafe Brulot Bread Pudding.

How to Make It

Cook butter and sugar in a heavy saucepan over low heat, stirring constantly, 3 minutes or until smooth. Stir in cream and coffee. Cook, stirring constantly, 5 minutes or until thickened. Remove from heat; stir in brandy and orange zest.

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