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Bourbon Sauce

From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 1 Sep 1993 20:29:03 GMT

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


Bourbon Sauce

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.