This creamy bourbon sauce is perfect for drizzling over a homemade bread pudding but you'll find so many ways to use it. Upgrade a slice of pecan pie, a chocolate cake, or even a brownie sundae with a generous pour. Offer it to guests as a coffee creamer on Thanksgiving or Christmas.
PREP TIME 5 minutesminutes
COOK TIME 5 minutesminutes
TOTAL TIME 10 minutesminutes
YIELD 2cups
Ingredients
3tablespoonsbourbon
1tablespooncornstarch
1cupheavy cream
1cuphalf and half
2teaspoonsvanilla
6tablespoonssugar
Instructions
Measure the bourbon into a small bowl. Add the cornstarch and whisk it in. Set aside.
Add the heavy cream, half and half, vanilla, and sugar to a saucepan a whisk them together. Heat the mixture over high heat and continue to whisk for 3 minutes.
When the cream begins to bubble, add the prepared bourbon mixture. Continue to whisk and cook until the cream fully boils. Immediately remove from the heat and whisk until the sauce is blended and slightly thickened.
Return the bourbon sauce to the burner over low heat and simmer for one minute. Serve warm.
Recipe Notes
Make Ahead Tips
You can prep the bourbon sauce up to 3 days in advance and store in the fridge in an airtight container.Reheat the sauce gently in a saucepan on the stovetop over medium-low heat while whisking the whole time so it doesn't stick to the pan.