This versatile cream sauce is simply delicious and luscious on warm desserts such as almond bostock bread pudding or stout chocolate molten cake.  The recipe is an adaptation from a recipe found on Frenchfood.about.com written by Rebecca Franklin.  Enjoy!

PREPARATION:

In a medium saucepan, heat the cream and vanilla to just a simmer, and then immediately remove the pan from the heat. In a separate bowl, whisk the eggs and the sugar until they are smooth and add a small bit of the hot vanilla cream, stirring constantly. You want to temper the eggs so that they don't cook and curdle in the heated cream.  Immediately transfer the warmed egg mixture back into the hot cream and continue whisking until they are completely incorporated. Heat the mixture over low-medium heat, stirring constantly, until it reads 170 degrees on a digital candy thermometer or is thick enough to coat the back of a spoon. Remove from heat, stir in the brandy, and chill the custard completely before serving it. To chill it faster, place the saucepan in an ice bath making sure to not get water in the cream.  Whisk until the sauce is chilled.