From Jennivine Restaurant Bourbon-Zapped Bread Pudding

• 9 egg yolks
• 1 1/2 cups sugar
• 2 teaspoons vanilla
• 3 cups milk
• 4 tablespoons bourbon

1. In bowl, whisk yolks, sugar, and vanilla together until creamy.
2. Gently heat milk in saucepan, bringing to simmer; pour over yolk mixture.
3. Immediately put bowl over pot of boiling water, stirring continuously until sauce coats the back of spoon; do not boil.
4. Add bourbon.