Spoon this luscious and rich sauce over bread pudding, ice cream, pound cake, or grilled pears. This would also be wonderful over crepes, pancakes or waffles.
This recipe was adapted from the Better Homes and Gardens "New Cook Book" and is super fast when you're in need of a topping.
- 1/4 cup Butter
- 1/2 cup Sugar
- 1 beaten Egg Yolk (if you're making this sauce for the bread pudding, you can add the egg white to that recipe) - for a vegan version try 1 to 2 tablespoons cornstarch
- 2 tablespoons Water
- 2 tablespoons Whiskey
In a saucepan melt the butter.
Add the water to the melted butter.
Cream the sugar and egg yolk
Remove the pan from the heat and slowly add the cream and sugar mixture. Once added, replace pan on burner.
Cook for about 5 minutes, or until sugar dissolves, stirring constantly.
Remove from heat once again and add the whiskey.
Notes: I used vegan butter but a real egg. There are vegan alternatives to the egg yolk such as The Vegg, nutritional yeast, or corn/potato/tapioca starch. I believe the yolk in this case thickens the sauce since the butter is adding the fat. If you're not comfortable with using butter or a vegan butter vegetable oil could be used.
P.S., Have you made this sauce or one similar completely vegan?
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