|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Tablespoon|
|Heavy cream||2 Tablespoon|
|Butter||4 Tablespoon, softened|
|Heavy cream||1⁄2 Cup (8 tbs)|
1. Beat yolks and sugar till thick and lemon-colored in medium-size, heavy saucepan; stir in flour, salt and the 2 tablespoons cream.
2. Cook slowly, adding butter or margarine, 1 tablespoon at a time, stirring-constantly, 10 minutes, or until butter melts and sauce thickens. Remove from the heat; add brandy; cover; chill.
3. Beat remaining cream till stiff in a small bowl; fold into chilled egg mixture.