Whisk together cornstarch and water. Let simmer for a few seconds taking care not to burn mixture on bottom. Add to cream while whisking. Stir in the sugar and bourbon. Enjoy it on ice cream with a few chopped nuts on top or make a classic Mexican flan and drizzle some of this sauce for a beautiful finish. Melt the butter over a low heat in a small saucepan. Cook until thickened about a minute. Bring to a boil. The whiskey sauce is perfect over slices of pound cake or pie. Stir in the sugarwhiskey water nutmeg and salt until dissolved and it is well mixed.

Melt the butter over a low heat in a small saucepan. Turn the heat up to medium and bring to a boil while stirring gently. Bring to a boil. Place cream in a small saucepan over medium heat and bring to a boil. Stir in the sugar and bourbon. Let simmer for a few seconds taking care not to burn mixture on bottom. The whiskey sauce is perfect over slices of pound cake or pie. 4 tablespoons butter softened. Add to cream while whisking. Whisk together cornstarch and water.

Cook until thickened about a minute. Stir in the sugarwhiskey water nutmeg and salt until dissolved and it is well mixed. Let simmer for a few seconds taking care not to burn mixture on bottom. Stir in the sugar and bourbon. Place cream in a small saucepan over medium heat and bring to a boil. Turn the heat up to medium and bring to a boil while stirring gently. Add to cream while whisking. Remove from heat and vigorously whisk in the egg in the mixture until light and frothy. Whisk together cornstarch and water. Enjoy it on ice cream with a few chopped nuts on top or make a classic Mexican flan and drizzle some of this sauce for a beautiful finish.

Enjoy it on ice cream with a few chopped nuts on top or make a classic Mexican flan and drizzle some of this sauce for a beautiful finish. Bring to a boil. 4 tablespoons butter softened. Cook until thickened about a minute. Turn the heat up to medium and bring to a boil while stirring gently. Add to cream while whisking. Whisk together cornstarch and water. Place cream in a small saucepan over medium heat and bring to a boil. Stir in the sugarwhiskey water nutmeg and salt until dissolved and it is well mixed. Melt the butter over a low heat in a small saucepan.

Melt the butter over a low heat in a small saucepan. Remove from heat and vigorously whisk in the egg in the mixture until light and frothy. Let simmer for a few seconds taking care not to burn mixture on bottom. The whiskey sauce is perfect over slices of pound cake or pie. 4 tablespoons butter softened. Add to cream while whisking. Cook until thickened about a minute. Bring to a boil. Place cream in a small saucepan over medium heat and bring to a boil. Whisk together cornstarch and water.