Booze-y Bourbon Custard Sauce

Booze-y Bourbon Custard Sauce

Booze-y Bourbon Custard Sauce
This booze-y custard sauce is the perfect sauce for many desserts including Sally Lunn Bread Pudding. This recipe makes enough sauce for 16 servings of bread pudding, allowing about 1 ounce (30g) per serving.


  • 240 grams milk (1 cup)
  • 240 grams heavy cream (1 cup / ½ pint)
  • 85 grams granulated sugar (1/3 cup + 2 Tablespoons)
  • 5 grams cornstarch ( 1½ teaspoons)

  • 110 grams egg yolks (6 large yolks)
  • 60 grams Wild Turkey Bourbon (1/4 cup)

  • 740 grams = Total 26 oz (1# 10 oz)
  1. Combine the milk, cream, and half the sugar (mixed with cornstarch) in a heavy saucepan. Bring to a boil. whisking constantly.
  2. Whisk yolks in Kitchen Aid (using whisk attachment) with other half of sugar until thick and pale.
  3. Temper the yolks with half of the boiling liquid and return to the pot.
  4. Cook to nappé stage 178º F (81° C). Note: Bring up to temperature slowly, stirring constantly with a heat-resistant (red handle) rubber spatula. Hold just under or at 178º F (81° C) at least 10 minutes to allow to thicken. Do this by taking on and off the stove, while continuing to stir.
  5. Remove pan from heat and immediately strain the hot custard through a chinois into a bain marie or through a fine mesh strainer into a bowl
  6. Allow to cool over an ice bath.
  7. Stir in the bourbon.
Recipe Ancestry Notes:
Recipe adapted from Nick Malgieri's "Rum Sauce".

About the Author:

Over 15 years of professional baking and dessert making experience. Former Executive Pastry Chef at The Old Inn On The Green in New Marlborough, MA. Graduate of the Institute of Culinary Education (ICE), formerly Peter Kump's New York Cooking School. Lives in Wellington, FL.

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