Marshall's Whiskey Sauce
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.
ACTIVE TIME: 15 minutes minutes
TOTAL TIME: 15 minutes minutes
Yield: 1 cup
- 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
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.