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Bourbon Cream Anglaise with pumpkin bread pudding

Bourbon Crème Anglaise

A great dessert sauce that is perfect for holiday events or everyday sweet endings. Use as a compliment to plated desserts or sweet breakfast and brunch dishes. The sauce's applications are only limited to your creativity.

Made with

  • Gold Label Creme Anglaise Sauce

Chef's Tip

Prepare a batch in advance and warm it later for serving. To create an Old Fashioned-style dessert sauce variation, add a few dashes of bitters, some orange zest, and chopped maraschino cherries. You can also experiment with different types of alcohol or cordials to change up the flavors. The possibilities for creativity are endless!

What You'll Need

Yield: 40 fl. oz.

Qty Ingredient
2 qts. Gold Label Crème Anglaise, warmed to 160°F (71°C)
1 c. Whiskey, bourbon

Preparation

  1. In a saucepan, add the warmed crème anglaise.
  2. Add the bourbon and bring it back to a simmer.
  3. Use immediately or cool quickly for later use.
  4. The mixture is good for 3-5 days when stored in a covered container.