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bourbon_.sau
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1995-09-27
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From uuneo!sugar!taronga!bonkers!arielle Thu Sep 02 10:04:20 CDT 1993
Article: 5768 of rec.food.recipes
Newsgroups: rec.food.recipes
Path: uuneo!sugar!taronga!bonkers!arielle
From: arielle@taronga.com (Stephanie da Silva)
Subject: Bourbon Sauce
Organization: Taronga Park BBS
Followup-To: rec.food.cooking
Message-ID: <CCozKu.7HF@taronga.com>
Approved: arielle@taronga.com
Date: Wed, 1 Sep 1993 20:29:03 GMT
People keep asking for bread pudding with bourbon sauce.
Stayka just posted a whole mess of bread puddings. Here's one for
bourbon sauce. Of course you don't have to use bourbon. Substitute
any liqueur you like. Or leave out the liquor and double the vanilla.
Bourbon Sauce
1 1/2 cups milk
1/3 cup sugar
4 egg yolks
2 tablespoons bourbon
1 teaspoon vanilla extract
In a medium nonreactive saucepan, combine the milk and sugar. Bring to a
boil over moderate heat.
Beat the egg yolks in a small bowl until liquified. When the milk boils,
gradually whisk 1/3 of it into the yolks. Return the remaining milk to a
boil over low heat and whisk in the yolk mixture. Cook, whisking constantly,
until the sauce thickens, 1 to 1 1/2 minutes; do not let boil. Immediately
remove from the heat.
Whisk the sauce constantly for 1 minute to cool. Strain through a fine
sieve into a bowl and whisk for 30 seconds. Stir in the bourbon and the
vanilla. Serve warm.