Food recipes
Whiskey Sauce
Whiskey Sauce
Ingredients:
1 tablespoon cold water
1 cup heavy cream
3 tablespoons sugar
Directions:
1/ cup bourbon or other whiskey
4
Meringue
9 egg whites
1/ teaspoon cream of tartar
4
3/ cup sugar
4
1. Preheat the oven to 350°F. Butter an 8 by 8-inch baking pan.
2. To make the bread pudding, combine the sugar, cinnamon, and nutmeg in a
large bowl with the eggs. Beat with an electric mixer until the eggs are smooth
and light. Slowly add the heavy cream and mix until well combined.
3. Stir in the vanilla extract, then fold in the bread cubes. Let the bread sit until
the egg mixture has been soaked up.
4. Sprinkle the raisins over the bottom of the prepared baking pan and spoon in
the bread mixture.
5. Bake in the hot oven for 25 to 30 minutes, until the top is golden brown and the
pudding is firm to the touch. A toothpick inserted in the center should come out
clean. Let the pudding cool. Keep the oven turned on to the same temperature.
6. To make the whiskey sauce, whisk together the cornstarch and water to make a
paste.
7. Pour the heavy cream into a small saucepan and bring it to a boil. Whisk in the
cornstarch paste and reduce the heat.
8. Stir the cream until it has thickened.
9. Whisk in the sugar and simmer the sauce, stirring frequently, until the sugar is
incorporated.
10. Take the sauce off the heat and stir in the bourbon. Let cool to room
temperature.
11. Butter six 6-ounce ramekins and set them on a sheet pan.
12. To make the meringue, whip the egg whites with the cream of tartar until they
form soft peaks.
13. Gradually add the sugar with the mixer running and beat the whites until they
are thick and shiny.
14. To assemble the soufflés, remove the bread pudding from the baking pan and
divide it in half. Break up one of the halves with your hands, making chunky
pieces, and set the pieces in a medium bowl.
15. Fold in one quarter of the meringue, being careful not to break down the
whites. Put a portion of this mixture into each of the prepared ramekins.
16. Break up the remaining bread pudding, set the pieces in the bowl, and fold in
Ingredients:
1 tablespoon cold water
1 cup heavy cream
3 tablespoons sugar
Directions:
1/ cup bourbon or other whiskey
4
Meringue
9 egg whites
1/ teaspoon cream of tartar
4
3/ cup sugar
4
1. Preheat the oven to 350°F. Butter an 8 by 8-inch baking pan.
2. To make the bread pudding, combine the sugar, cinnamon, and nutmeg in a
large bowl with the eggs. Beat with an electric mixer until the eggs are smooth
and light. Slowly add the heavy cream and mix until well combined.
3. Stir in the vanilla extract, then fold in the bread cubes. Let the bread sit until
the egg mixture has been soaked up.
4. Sprinkle the raisins over the bottom of the prepared baking pan and spoon in
the bread mixture.
5. Bake in the hot oven for 25 to 30 minutes, until the top is golden brown and the
pudding is firm to the touch. A toothpick inserted in the center should come out
clean. Let the pudding cool. Keep the oven turned on to the same temperature.
6. To make the whiskey sauce, whisk together the cornstarch and water to make a
paste.
7. Pour the heavy cream into a small saucepan and bring it to a boil. Whisk in the
cornstarch paste and reduce the heat.
8. Stir the cream until it has thickened.
9. Whisk in the sugar and simmer the sauce, stirring frequently, until the sugar is
incorporated.
10. Take the sauce off the heat and stir in the bourbon. Let cool to room
temperature.
11. Butter six 6-ounce ramekins and set them on a sheet pan.
12. To make the meringue, whip the egg whites with the cream of tartar until they
form soft peaks.
13. Gradually add the sugar with the mixer running and beat the whites until they
are thick and shiny.
14. To assemble the soufflés, remove the bread pudding from the baking pan and
divide it in half. Break up one of the halves with your hands, making chunky
pieces, and set the pieces in a medium bowl.
15. Fold in one quarter of the meringue, being careful not to break down the
whites. Put a portion of this mixture into each of the prepared ramekins.
16. Break up the remaining bread pudding, set the pieces in the bowl, and fold in
Printed from https://recipe.bluelayer.org/recipe/63877/whiskey-sauce