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How To make Bourbon Sauce For Desserts
1/2 c Butter (at room temp.)
1 c Sugar
4 Egg yolks, beaten
Pinch of salt 1 c Cream, heated
1/2 c Bourbon
1. In a small bow, with a hand mixer or whisk, cream butter and sugar. 2.
Transfer to the top of a double boiler and place over, but not touching simmering water. Beat in egg yolks an salt. Slowly add hot cream and stir until thickened. Add Bourbon and stir until an even consistency is obtained. Keep warm. 3. Serve over any dessert pudding, ice cream, or poundcake. ~adapted from "Bluegrass Winners," by the Garden Club of Lexington, Ky. published in Chicago Tribune Magazine, 6/11/93 posted by BUD
How To make Bourbon Sauce For Desserts's Videos
How to Make Easy Caramel Bourbon Sauce | Sunset
Gift homemade jars of caramel bourbon sauce to your foodie friends this holiday season. Drizzle it on top of ice cream, top off a moist cake, or dunk your favorite sugar cookies.
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#HolidayHack: Homemade Bourbon Caramel Sauce
Here's a super simple way to dress up desserts! Time is crunched around the holidays so picking up a pie, cheesecake or brownies from our Bakery is a must! Whip up this super simple Bourbon Caramel Sauce to drizzle over your desired dessert to amp up the wow factor!
The sauce contains just five ingredients and can be made in minutes. It's so delicious that you'll want to keep it around for more snacking. We suggest dipping apple slices in it for a gourmet treat. Find the complete recipe here:
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Authentic New Orleans Bread Pudding
This is an authentic New Orleans Bread Pudding, originally from the Bon Ton Cafe in New Orleans. The original calls for a whole cup of bourbon which I think is a little excessive. We've reduced the amount to 1/2 cup which is still strong. You could reduce it further to 1/4 cup if you wanted. The ingredients are: Bread Pudding:
1 loaf French bread, at least a day old, cut into 1-inch cubes (about 6-7 cups)
1 qt milk
3 eggs (large)
2 cups sugar
2 Tbsp vanilla extract
1 cup raisins (soaked an hour or two in 1/4 cup bourbon)
1/4 teaspoon allspice
1/4 to 1/2 teaspoon cinnamon
3 Tbsp unsalted butter, melted
Bourbon Sauce:
1/2 cup (1 stick) butter, melted
1 cup sugar
1 egg
1/2 cup Kentucky bourbon whiskey (less or more to taste)
If you want a non-alcoholic version, use 1/2 cup of water mixed with 1 Tbsp vanilla extract and 2 Tbsp of cider or white vinegar in place of the bourbon called for in the sauce recipe.
Get the full printable recipe here:
New Orleans Style Bread Pudding with Bourbon Cream Sauce | Pudin de Pan | Chef Zee Cooks
New Orleans Style Bread Pudding with a Vanilla Bourbon Cream Sauce is such an amazing dessert that's perfect for the holidays and family gathering. While it's different that traditional Pudin de Pan, it's still super delicious! This easy to make dessert uses French Bread, Raisins, and Almond. Altogether they form the perfect and the best bread pudding! Give it a try and remember that you can always leave out the Bourbon or use your favorite rum. Buen Provecho!
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Sticky Date Pudding with Bourbon Butterscotch Sauce | Eating with Andy
On this episode of Eating with Andy learn how to make an Aussie favourite that's perfect for chilly weather, Sticky Date Pudding with a Bourbon Butterscotch Sauce. The cake is so gooey with deep caramel notes thanks to the dates and the sauce has a rich, buttery flavour with hints of oak and vanilla from the Bourbon.
INGREDIENTS (serves 8-10)
340g dates, pitted and roughly chopped
1 tsp bicarb soda
125g unsalted butter, room temperature
⅓ cup white sugar
2 eggs, room temperature
1 tsp vanilla extract
1 ¼ cups plain flour
1 tsp salt
1 ½ tbsp baking powder
Bourbon Butterscotch Sauce
185g unsalted butter
1 cup brown sugar
½ cup thickened cream
¼ tsp salt
2 tbsp bourbon (I used Makers Mark)
2 tsp vanilla extract
Whipped cream to serve
TIPS
- I used a 23cm round cake pan
- Make sure you roughly chop your dates (in the video it doesn't look like they're chopped).
- This cake reheats very well. Just place it in the microwave (with sauce and everything) and eat it warm.
- The sauce is also fantastic on its own over ice cream.
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