Whiskey Sauce

Posted by DmentD | Recipes | Sunday 9 September 2001 12:00 am

3 egg yolks
1 C sugar
1 TSP vanilla
1½ C milk
1 TBS cornstarch
¼ C water
1½ OZ good bourbon whiskey

Temperature:

Beat yolks slightly. Add sugar, vanilla, milk, cornstarch and water. Cook on low heat till mixture simmers and becomes thickened, smooth and able to coat a spoon. Remove from heat and add whiskey. Excellent served with Bread Pudding, Pound Cake and Sponge Cake.

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