Notes: Not as hard on one's arteries as a classic hard sauce, which blends butter, sugar and brandy. Evaporated skim milk lends low-fat richness to brandy's pleasant kick.

1	teaspoon	cornstarch
1	large	egg
2/3	cup	evaporated skim milk
1/3	cup	sugar
1	pinch	salt
2	tablespoons	brandy

• In a small heavy nonreactive saucepan, whisk together egg and cornstarch until smooth. Whisk in evaporated skim milk, sugar and salt. Whisking constantly over low heat, bring the mixture to a simmer; it will be frothy and thickened.
• Remove from the heat and stir in brandy. Let cool slightly. (The sauce can be prepared up to 2 days ahead and stored, covered, in the refrigerator. Warm gently before serving.)