Bourbon Creme Anglaise
From Jennivine Restaurant Bourbon-Zapped Bread Pudding
{(rater>id=100|name=Bourbon Creme Anglaise|type=rate|headline=off)}
Preheat: ° | Yield: servings | |
Prep: 0:00 | Wait: 0:00 | Cook: 0:00 |
Ingredients
- 9 egg yolks
- 1 1/2 cups sugar
- 2 teaspoons vanilla
- 3 cups milk
- 4 tablespoons bourbon
Directions
- In bowl, whisk yolks, sugar, and vanilla together until creamy.
- Gently heat milk in saucepan, bringing to simmer; pour over yolk mixture.
- Immediately put bowl over pot of boiling water, stirring continuously until sauce coats the back of spoon; do not boil.
- Add bourbon.
Notes
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