- 1 cup half-and-half
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1 tablespoon brandy
- In a small saucepan, bring the half-and-half just to a boil. In a medium bowl, whisk together the egg yolks and sugar. Whisking constantly, slowly add the hot half-and-half.
- Return the mixture to the saucepan and cook over medium-low heat, stirring, until the mixture lightly coats the back of a spoon, 3 to 5 minutes (do not boil). Remove from heat, stir in the brandy, and strain. Serve warm or chilled with the Bittersweet Chocolate Soufflé, if desired.