Marshall's Whiskey Sauce
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 1 cup
This creamy, bourbon-infused sauce goes great with bread pudding, but is also very good over ice cream...or cereal...or broccoli. This recipe first appeared in Season 14 of Good Eats.
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- 2 cups whole milk
- 2 large eggs
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 2 teaspoons unsalted butter
- 2 teaspoons vanilla extract
- 1/2 fluid ounce brandy or bourbon
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 1 cup
Procedure
- Bring the milk to a simmer in a small saucepan over medium heat.
- Whisk together the eggs, sugar, cornstarch, and butter in a metal bowl set up double boiler-style over a saucepan of simmering water.
- Slowly pour the milk into the egg mixture, then continue cooking, whisking continuously, until thickened. Remove from the heat and whisk in the vanilla and booze before serving warm.
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