Whiskey & Bourbon Sauces for Bread Pudding
These recipe were include with two of Emeril's many bread pudding recipes on the Food Netork web site.
Whiskey Sauce
Recipe courtesy Emeril Lagasse,originally appearing in Emeril's Potluck, HarperCollins Publishers, New York, 2004
2 cups heavy cream
1/2 cup whole milk
1/2 cup granulated white sugar
2 tablespoons cornstarch
3/4 cup bourbon or other whiskey
Pinch salt
2 tablespoons unsalted butter
In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm
10 to 12 servings
Kentucky Bourbon Sauce
1 1/2 cups heavy cream
1 cup half-and-half
2 teaspoons pure vanilla extract
1/4 cup sugar
1 tablespoons cornstarch
3 tablespoons bourbon
Heat the cream, half-and-half, vanilla and sugar in a saucepan over high heat, whisking, for 3 minutes. Dissolve the cornstarch in the bourbon. When bubbles form around the edges of the cream, whisk in the bourbon mixture. As the cream boils up, remove the pot from the heat and continue whisking vigorously until thoroughly blended and slight thickened. Place over low heat and simmer for 1 minute. (This is not a thick cream sauce; it’s meant to be fairly thin.)
Yield: 2 cups
