This is a dessert sauce that is very versatile. This particular recipe contains Bourbon. You can easily change the flavor by adding a different liquor or by leaving it out altogether. This recipe will be used in Thursday’s recipe
2 cups Heavy Cream
1 cup Sugar
Pinch of Cinnamon
Pinch of Nutmeg
1 tablespoon Vanilla
4 Egg Yolks, beaten
1 tablespoon Corn Starch
1/4 cup Bourbon
In a heavy bottom sauce pan, scald whipping cream over medium high heat. In a separate mixing bowl, combine sugar, cinnamon, nutmeg, vanilla, eggs and corn starch. Using a wire whisk, blend until well mixed and creamy. Add bourbon and fold once or twice until blended. Into the mixing bowl, ladle one cup of hot cream, stirring constantly while pouring. Return egg mixture to the pot of hot cream, whisking constantly. Cook one or two minutes and remove from heat. Should mixture become too thick, add a little cold heavy cream.
Enjoy!!!
