Bourbon Creme Anglaise
The Silver Palate Good Times Cook Book, 1985
20 minutes — 2 to 2-1/2 cups | Print RecipeEmail Recipe | ||||||||||||||||
Ingredients
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InstructionsHeat 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. |
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