Bourbon Sauce

This sauce can be used on bread pudding, pound cake, or other desserts.


2 1/2 cups


1 cup whipping cream or heavy cream
1 teaspoon vanilla extract
3 egg yolks
1/3 cup granulated (white) sugar
2 to 3 tablespoons bourbon


In a medium saucepan over medium-low heat, combine the whipping cream and vanilla, bring just to a simmer. Remove from heat.

Beat together the egg yolks and sugar. Quickly stir 1/2 cup of the hot cream into the egg yolks, stirring constantly. Pour back into the hot cream in the saucepan. Cook over low heat, stirring constantly, for about 3 minutes, until it just begins to simmer, then stir and cook 2 minutes longer. Remove from the heat and stir in the bourbon. Strain and serve warm.

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