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.

You can find the above recipe(s) by tapping here on the Home Cookin’ index.


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