1 teaspoon cornstarch
2 teaspoons water
1 pint (16 ounces) heavy cream
1/3 cup bourbon
1/4 cup granulated sugar
2 tablespoons butter
1/2 teaspoon vanilla extract
- Mix cornstarch and water together in small bowl, set aside.
- In a large sauté pan combine heavy cream, bourbon and sugar and cook over medium heat for 15 minutes, stirring frequently.
- Add butter and vanilla, cook 1 minute.
- Add cornstarch slurry, while stirring. Bring to almost a boil and cook, stirring for 5 minutes.
- Transfer to a serving bowl.
Tips
