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.