This sauce was originally developed to accompany a traditional bread pudding, i.e. one made to use day-old bread, muffins and pastries in a restaurant. Try this with your favorite bread pudding or any other dessert which would benefit from a low-key but taste-pleasing dessert sauce.
3 cups whipping cream
1-½ cups sugar
½ cup bourbon, your preference*
2 tablespoons cornstarch
2 tablespoons water
Bring cream, sugar and bourbon to a boil n a heavy saucepan
over medium heat. Stir together
cornstarch and 2 tablespoons water until smooth; stir into cream mixture, and
simmer, whisking constantly, 8 minutes or until thickened.
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