This rich and delicious bourbon sauce is perfect for bread pudding. You can also substitute dark rum and use this sauce over bananas, ice cream, or other desserts.
Serves: 16Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy
- 2 cups heavy whipping cream
- 2⁄3 cup sugar
- 4 large egg yolks
- 2 tsp. vanilla extract
- 1⁄4 cup bourbon
- Combine cream and sugar in a heavy medium saucepan. Heat over medium-low heat until mixture is hot and it begins to steam.
- In a small bowl, whisk egg yolks. Whisk about 1⁄3 of the hot mixture into yolks, then stir yolk mixture into cream mixture in the saucepan. Reduce heat to low and continue cooking until mixture coats a spoon. Do not boil.
- Remove from heat and stir in vanilla and bourbon. Strain through a fine-meshed sieve into a small bowl and serve warm.