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.
Please tell us what you think! Back Home
Copyright © 1999-2012 S.H. Klock/ The Recipe Reader / at Home Cookin’.