Bourbon Creme Anglaise

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20 minutes 2 to 2-1/2 cups Print RecipeEmail Recipe


1 1⁄2cuplight cream
1tablespoonbrown sugar
6 egg yolks
6tablespoonpure maple syrup


Heat the cream and sugar in a small saucepan just until the sugar dissolves. Remove from the heat.

Whisk the egg yolks together in a mixing bowl. Slowly beat in a third of the cream mixture; then whisk the egg yolks back into the cream mixture. Cook over low heat, stirring constantly, just until thickened. Be careful not to let the mixture boil.

Remove to a clean bowl. Stir in the syrup and bourbon. Cool completely.

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