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+ servings

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
TOTAL TIME: 15 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.