This sauce was originally developed to accompany a traditional bread pudding, i.e. one made to use day-old bread, muffins and pastries in a restaurant. Try this with your favorite bread pudding or any other dessert which would benefit from a low-key but taste-pleasing dessert sauce.
Bourbon Crème Anglaise
3 cups whipping cream
1-½ cups sugar
½ cup bourbon, your preference*
2 tablespoons cornstarch
2 tablespoons water
Bring cream, sugar and bourbon to a boil n a heavy saucepan over medium heat. Stir together cornstarch and 2 tablespoons water until smooth; stir into cream mixture, and simmer, whisking constantly, 8 minutes or until thickened.
Yield: 3-½ cups
*Benchmark is my favorite bourbon; so, that is my choice for this sauce. But this is also excellent made with Woodford Reserve, no slacker as a great sipping bourbon. Clearly you need not head out for a special bottle if you have some other brand on hand. And if you choose not to use any liquor in your Crème Anglaise, that can be excellent — double click here on Crème Anglaise for an alternative recipe.
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Copyright © 1999-2012 S.H. Klock/ The Recipe Reader / at Home Cookin’.