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New Orleans Seafood Cookbook
by Ralph Brennan
This recipe produces a sauce with a distinctive whiskey flavor. Served warm, it's perhaps the favorite embellishment for a Creole-style bread pudding. It also pairs well with ice cream or cake.  When chilled, it is delicious with fresh berries.
For a scant 2 cups

Reheating is not recommended, since this usually produces a texture similar to scrambled eggs.

• 6 yolks from large eggs
• 1/2 cup sugar
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1/4 cup Irish whiskey

In a large mixing bowl vigorously whisk together the egg yolks and sugar until light textured and a pale lemon color, about three minutes.

2. In a heavy 1-quart saucepan, bring the cream to a boil over medium-high heat, whisking constantly. Remove from heat and very gradually pour the cream into the egg mixture, whisking vigorously all the while.

3. Transfer the mixture to the top of a double boiler and place it over slow-simmering water.

4. Cook the sauce, whisking constantly, until it is noticeably thicker and coats the back of a wooden spoon, about eight minutes. Be careful not to overheat the sauce or let it boil. If lumps begin forming in it, remove it from the heat immediately and whisk it until smooth before proceeding to finish cooking.

5. Remove from the heat and add the vanilla and whiskey.

Serving Suggestion: The sauce may be served immediately or kept in a warm spot until ready to serve.

Refrigerate leftovers to serve cold over fresh berries or the dessert of your choice.


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