- 3 egg yolks
- 3 tablespoons sugar
- Pinch of salt
- 1/4 cup plus 2 tablespoons bourbon
- 1 cup whipping cream
- Ground nutmeg (optional)
How to Make It
Beat egg yolks in a medium bowl until thick and lemon colored. Gradually add sugar and salt, beating constantly. Add bourbon, beating well.
Beat whipping cream until soft peaks form. Fold whipped cream into yolk mixture. Serve over steamed pudding. Sprinkle with ground nutmeg, if desired.
Note: Sauce may be refrigerated in a covered container.