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    Bourbon Sauce


    Of course you don't have to use bourbon. Substitute
    any liqueur you like. Or leave out the liquor and double the vanilla.




    1 1/2 cups milk
    1/3 cup sugar
    4 egg yolks
    2 tablespoons bourbon
    1 teaspoon vanilla extract

    In a medium nonreactive saucepan, combine the milk and sugar. Bring to a
    boil over moderate heat.

    Beat the egg yolks in a small bowl until liquified. When the milk boils,
    gradually whisk 1/3 of it into the yolks. Return the remaining milk to a
    boil over low heat and whisk in the yolk mixture. Cook, whisking constantly,
    until the sauce thickens, 1 to 1 1/2 minutes; do not let boil. Immediately
    remove from the heat.

    Whisk the sauce constantly for 1 minute to cool. Strain through a fine
    sieve into a bowl and whisk for 30 seconds. Stir in the bourbon and the
    vanilla. Serve warm.


 

 

 


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