BIG BATCH Rye Whiskey Sauce (for Creole bread pudding or any NOLA dessert)
- Ingredients:
- 4 cups whipping cream
- 2/3 cup granulated sugar
- 2 tablespoons cornflour
- 4 tablespoons cold water
- 4 egg yolks
- 1/2 cup rye whiskey
- Method:
- Heat the cream and sugar in a heavy-bottomed medium saucepan over medium-high heat until mixture begins to boil.
- Mix the cornflour and cold water in a small bowl until smooth; slowly whisk into simmering cream. Simmer 2 to 3 minutes.
- Put the yolks into a stainless steel bowl; whisk. Temper the yolks by slowly whisking 1 cup hot, thickened cream mixture into yolks. Return the yolk mixture to hot cream mixture, whisking in slowly. After mixture is whisked together, cook over medium-low heat until mixture reaches 140F. Remove from heat and pour through a fine mesh strainer.
- Add the whiskey, adjusting to taste, and keep warm until ready to use.
