BIG BATCH Rye Whiskey Sauce (for Creole bread pudding or any NOLA dessert)

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BIG BATCH Rye Whiskey Sauce (for Creole bread pudding or any NOLA dessert)

Ingredients

  • 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

Instructions

  • 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.

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