Café Brûlot Sauce
Photo: Becky Luigart-Stayner; Styling: Annette Joseph
Strong chicory coffee and a splash of brandy are part of this decadent Cafe Brulot Sauce that's served with Cafe Brulot Bread Pudding.
This recipe goes with Café Brûlot Bread Pudding
Yield: Makes 1 cup
- 1/2 cup butter
- 1/3 cup sugar
- 1/4 cup heavy cream
- 1 tablespoon strong brewed chicory coffee
- 1 tablespoon brandy
- 1 teaspoon orange zest
- 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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