Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ½ \N | Stick (4 tablespoons) |
| \N \N | Unsalted butter |
| ½ cup | Sugar |
| ¼ cup | Bourbon |
| 4 \N | 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.
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