| Directions
In a medium saucepan, combine the heavy cream and the vanilla bean. Bring just to a boil. Pour the cream into a bowl, leaving the vanilla bean in the hot cream for about 10 minutes.
Remove the bean and scrape any pulp into the cream. Discard the bean.
Beat together the egg yolks and sugar. Stir ½ cup of the hot cream into the egg yolks, stirring constantly.
Pour back into the saucepan along with the remaining cream. Stir and cook over low heat about 3 minutes or until bubbly, then stir and cook 2 minutes more. Remove from the heat and stir in the bourbon. Strain and serve warm.
This sauce is a favorite over bread pudding and even better over Banana Bread Pudding!
Makes 1 cup.
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