Bourbon Sauce For Bread Pudding Souffledesserts, sauces ----WALDINE VAN GEFFEN VGHC42A---- 1 cup sugar 1 cup heavy cream 1 dash cinnamon 1 tablespoon unsalted butter 1/2 teaspoon corn starch 1 tablespoon bourbon 1/4 cup additional water Combine sugar, cream, cinnamon and butter. Bring to a boil. Add the corn starch mixed with 1/4 c water and cook, stirring until sauce is clear. Remove from heat and stir in whiskey. Serve beside Bread Pudding Souffle or spoon on top. Source: Floyd Bealer, Doug's Restaurant, Slidell |
