| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Lloyd’s, Louisiana |
1 |
servings |
INGREDIENTS
| 8 |
tb |
Butter |
| 2 |
|
Egg yolks |
| 340 |
g |
Powdered sugar; (12oz) |
| 100 |
ml |
Bourbon; (3 1/2fl oz) |
INSTRUCTIONS
Cream butter and sugar over medium heat until all butter is absorbed.
Remove from heat and blend in egg yolk. Pour in bourbon gradually to your
own taste, stirring constantly. Sauce will thicken as it cools. Serve warm
over bread pudding.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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