Bourbon Creme Anglaise

Heat the cream and sugar in a small saucepan just until the sugar dissolves. Remove from the heat.

Whisk the egg yolks together in a mixing bowl. Slowly beat in a third of the cream mixture; then whisk the egg yolks back into the cream mixture. Cook over low heat, stirring constantly, just until thickened. Be careful not to let the mixture boil.

Remove to a clean bowl. Stir in the syrup and bourbon. Cool completely.