Heat the cream and sugar in a heavy-bottomed medium saucepan over medium-high heat until the mixture begins to boil.
Mix the cornstarch and cold water in a small bowl until smooth; slowly whisk into simmering cream. Simmer 2 to 3 minutes.
Put the yolks into a stainless steel bowl; whisk.
Temper the yolks by slowly whisking 1 cup hot, thickened cream mixture into yolks.
Return the yolk mixture to hot cream mixture, whisking in slowly.
After the mixture is whisked together, cook over medium-low heat until mixture reaches 140 degrees. Remove from heat and pour through a fine mesh strainer.
Add the whiskey, adjusting to taste, and keep warm until ready to use.
Store sauce in covered container in the refrigerator up to 3 days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 cup (133g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 240 (57%)|
|Amt Per Serving||% DV|
|Total Fat 26.7g||36 %|
|Saturated Fat 15.4g||77 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 292mg||90 %|
|Sodium 31.5mg||1 %|
|Potassium 64.5mg||2 %|
|Total Carbohydrate 43.7g||13 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 43.7g|
|Protein 3.9g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 421
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