41.   Return to the heat and cook, stirring, for a few minutes until the mixture thickens.

42.   Slowly add milk, whisking so lumps do not form, and simmer until mixture thickens.

43.   Stir in brandy and refrigerate, allowing to cool until mixture thickens to a spreading consistency, about half an hour.

44.   Stir constantly over medium heat until mixture thickens and comes to a full boil.

45.   Stir vigorously until mixture thickens and pulls away from sides of pan.

46.   Stirring constantly, cook until sauce coats a spoon and mixture thickens.

47.   Stir in the cream and return to medium heat, cooking until the mixture thickens.

48.   The mixture will thicken.

49.   The mixture will thicken slightly and leave a path on the back of the spoon when you draw your finger across it.

50.   The mixture will thicken and rise a little in the bowl as air is incorporated.