From: firstname.lastname@example.org (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.
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.