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Bourbon Sauce


  • 1/2 stick (4 tablespoons) unsalted butter
  • 1/2 cup sugar
  • 1/4 cup bourbon
  • 4 egg yolks


  • Melt the butter in a double boiler over simmering water. Add the sugar and whisk to dissolve. Add the bourbon and whisk for 1 minute. Remove from the heat and drizzle in the egg yolks, whisking constantly. Return the double boiler to the heat and continue whisking until the sauce is pale and slightly thickened, 3 to 4 minutes.
  • Spoon the sauce over the pudding and serve immediately.