Yield: 20 Servings
| Measure | Ingredient |
|---|---|
| 2¼ cup | Sugar |
| 9 ounces | Butter |
| 2 \N | Eggs |
| ¼ \N | Bottle; (750ml) Bourbon |
Cream butter and sugar together in stockpot over low heat until smooth and carefully add Bourbon to sugar while stirring. Cook 3 minutes over medium heat. Whisk eggs with 4 ounces of Bourbon mixture then gradually add this mixture back into the rest of the Bourbon mixture. Strain through a fine mesh. Serve over White Chocolate Bread Pudding.
By Doug Irvine <dirvin@...> on Apr 25, 1998